• 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.

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