Salads
2 cups string beans
2 cups potatoes
1 large tomato
1 small red onion
Dressing:
1/4 cup white wine vinegar
1/3 cup olive oil
1 teaspoon oregano
1/2 teaspoon black pepper
1 teaspoon sugar
1/2 teaspoon salt
This salad may be served hot or cold. It is especially delicious in the summer when the vegetables are fresh or garden grown. This is a great side dish for barbecues or just about everything and is great leftover too. This recipe makes a small amount. Just double or triple it for larger gatherings
Wash and cut string beans into 4 cm lengths and cook in salted boiling water. When cooked to your preference (some like vegetables soft, other prefer them crispy), drain and place in a large salad bowl.
Peel and cut potatoes into small 3 cm cubes and cook in boiling salted water until done. Drain and add them to the beans.
Peel and slice red onion into thin slivers and add them to the salad.
Wash and dice tomato and add it to the mixture.
Whisk all ingredients of the dressing together and pour over salad. Mix the salad well and serve. The salad may not need all of this dressing. You may pour extra dressing in a jar with a tight lid and refrigerate it since it may be used again for other green salads.