|StringBean Salad with Tomatoes and Potatoes|
Apr 5, 2011
Stringbean Salad or Stringbean Oil and Garlic
Potatoes 4 Medium
Stringbeans- Fresh (not Frozen) 5-6 hand fulls - 1/2 bag
Cherry Tomatoes 1 container
Olive oil 1/4 cup or less
1/4 tsp Salt, pepper, Garlic Powder and Oregano
Optional - sliced fresh garlic sauteed in Olive Oil
X- Large Bowl
1. POTATOES: Peel cut into quarters. Boil water with 1 TBS Salt and cook until fork
pierces through easily. Strain and place in X-large bowl.
2. Cook String beans in boiling water with TBS Salt, until string beans are slightly soft.
strain, place in bowl.
3. Add cherry tomatoes to bowl.
4. In small mixing bowl add olive oil, Salt, pepper, garlic powder & oregano.
Pour into X-Large Bowl with the cooked veggies . Stir and serve.
If you want fresh sliced garlic then place olive oil in small frying pan with seasonings and fresh thinly sliced garlic. Saute until garlic is lightly beige. Pour immediately over veggies.