Ingredients
1 1/2 - 2 lbs. string beans
3 medium-size russet potatoes
1/2 sweet onion
6 leaves fresh basil
1 clove chopped garlic
1/2 cup olive oil
1/4 cup red wine vinegar
1 tsp. salt
1/2 tsp. pepper
1 tsp. oregano.
Preparation
Steam string beans and potatoes until tender. Cool under cold water. Drain excess water. In large bowl toss beans & potatoes with sliced onions, julienned basil, garlic, salt, pepper & oregano. Refrigerate for 1 hour. Mix olive oil & vinegar together then pour over vegetables and toss. Add more salt and pepper if needed. Serve cool.
