Tuscan Bean Salad
Tuscan Bean Salad
3 or 4 potatoes, peeled
2 lbs. green beans
3/4 cup olive oil
1/2 cup red-wine vinegar
2 cloves garlic, minced
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1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup minced fresh parsley
salt and pepper to taste
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Boil the potatoes until tender, then dice. Cook the green beans and combine potatoes and beans in a bowl
while still hot. Combine the oil and vinegar and pour over; add the other ingredients. Chill, covered,
for several hours, or overnight before serving. Add salt and pepper to taste. Serves 6.
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