|
|
Instructions |
|
|
|
Bring a 3qt pot of water to a full boil. Add beans and cook for about
2-3 until still crisp but tender
Remove, drain and rinse in cold water
Set aside
|
|
|
|
Depending on size of potatoes, cut in to quarters to be more bite-
size.
Place in boiling water unit tender - depending on size of potato
might be 4-5 minutes
Drain and rinse in cold water
|
|
|
|
Add beans, potatoes and onions in a bowl.
Drizzle olive oil and add Balsamic vinegar
Add thyme or basil
S&P to taste
|
|
|
|
Serve at room temperature or warm if served as a vegetable with
cooked fish/meats or chill before serving if serving as a salad side
|
|
|
| Serving
Suggestions |
|
|
Great veggie salad for a BBQ, but I enjoy with salmon
|
|
|
Originally Submitted
6/21/2015
|
