My take on a Thanksgiving Day classic. Green bean casserole made vegan, gluten-free, keto and Whole30.
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This super simple salad requires no cooking which is perfect during those hot summer days
Asparagus and green beans are roasted and then tossed with crunchy bread and hard boiled eggs. Finished with a caper thyme dressing this is a bright and delicious side dish.
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©2020 Megan Mitchell