This is a photo of a salad I made for Easter dinner. It's adapted from a recipe I saw on the Manic Organic. Take a look at my original post about this recipe. I realized you could eat this hot, cold, or lukewarm. It could sit on a buffet for hours and be just as fresh as when you first made it. It's a keeper.I grew some of the green beans. I have cherry tomatoes in my garden, but they're not ripe yet. The pesto is homemade too. I should have undercooked the green beans. They weren't mushy, but they weren't crisp.
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