Published: December 21, 2010/Updated: December 1, 2019/No Comments
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I needed a quick side dish to go with the Cajun Roast Chicken Breast. I sautéed some sweet onion and garlic in a bit of olive oil, added some haricot verts, salt and pepper. Once that cooked a bit, I added diced tomato and a big splash of white wine vinegar. It was tangy and delicious!