String Bean and Potato Salad
Source of Recipe
From Gisele Herbert gisele@prolog.net
List of Ingredients
5 medium-size potatoes
16 oz. canned French Style Green Beans or fresh green beans
2 garlic cloves (peeled and cut into quarters)
olive oil to taste
salt and pepper to taste
1 teaspoon red vinegar (optional)
chopped mint leaves (optional)
Recipe
Peel and cut up potatoes into bite-size pieces -- not too small. Boil until soft and drain. If using fresh green beans, cut off the tips and cook in a little salt water with the two garlic cloves until well done. If using canned green beans, empty cans into a little salt water with the two garlic cloves and heat. Add cooked potatoes to beans and cook together for a few more minutes.
Drain well and put in a bowl.
Pour on as much olive oil as desired, salt and pepper, and perhaps, a little vinegar and mint.
Serve warm or cool.
Serves: 6
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