| 7 | 40 | 228 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 25 min | 5 |
| 4 medium potato(s) | Red potato (washed; unpeeled; steamed or baked and cut into chunks.) |
| 454 gm | Green/yellow string beans, raw (cleaned, cut into thirds and lightly steamed. Can use frozen.) |
| 3 tbsp | Olive Oil, Extra Virgin |
| 2 tsp | Balsamic vinegar |
| 1/3 cup | Red onion (thinly sliced) |
| 2 clove(s) | Garlic (slivered) |
| 2 tbsp | Basil, fresh (chopped. Can sub oregano or use 1 tsp. dried herb) |
Combine potatoes and beans with olive or flaxseed oil, vinegar, onion, garlic, basil, and/or oregano. (For a pleasant flavor, mix all the ingredients together except for the potatoes and chill. Just before serving, add warm potatoes to the cold salad.)
| Vegetables | 3.8 |
