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8 ounces green beans, trimmed 8 ounces orzo (1 1/4 cups) 2/3 cup (packed) chopped fresh dill 1/4 cup olive oil 2 tablespoons white balsamic vinegar 1 tablespoon fresh lemon juice 2 cups 1/3-inch cubes unpeeled English hothouse cucumber (about 8 ounces) 3/4 cup diced fresh fennel bulb [...]
Read the recipe at epicurious.com
