GREEN BEAN, TOMATO, & POTATO SALAD

  • 1 bag small potatoes , cooked
  • 1 bag fresh, steamed or blanched green beans
  • 2 vine ripe tomatoes, cut in wedges
  • 1 small red onion, cut in thin wedges
  • 3/4 C pitted Kalamata Olives
  • 1/4 tsp. dry oregano
  • 1/4 C extra virgin olive oil
  • 1/4 C good red wine vinegar
  • salt & pepper to taste.

Cut potatoes in 4’s, cook with skins until tender, cool.  Cook green beans until crisp tender, cool. Cut tomatoes & onions.  Assemble all ingredients in bowl, Toss with EVOO & vinegar. Season with salt & pepper.  Chill.

About Mary Moccia

Mother, wife, sister, friend, but most of all Gram! Love learning the craft of cooking and food preparation and expanding my knowledge by using my palate and creativity!
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