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Yummy for summer!
The Naptime Chef   •  21 Jun   •  Report
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1/4 cup(s) sun-dried tomatoes (not oil-packed), finely chopped

12 ounce(s) green beans, trimmed

1 cup(s) Israeli (pearl) couscous

1 pint(s) grape tomatoes

1/2 cup(s) pitted Kalamata olives

1/2 cup(s) packed fresh flat-leaf parsley leaves

1 lemon

2 tablespoon(s) Champagne vinegar

1 tablespoon(s) extra virgin olive oil

1 teaspoon(s) sugar



1 can(s) no-salt-added pinto beans, rinsed and drained

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