1 bag red or potatoes , cooked

1 bag fresh, steamed or blanched green beans

2 vine ripe tomatoes, cut in wedges

1 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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