This recipe is especially timely at this time of year with all of the fresh garden produce that is available.
4 medium red potatoes, washed unpeeled, steamed or baked and cut into chunks
1 lb. fresh green beans, cleaned cut into thirds and lightly steamed
2-4 Tbsp. olive oil or flaxseed oil
2 tsp. balsamic vinegar
¼ – ½ cup red onion, thinly sliced
2 garlic cloves, slivered
2 Tbsp. fresh basil and/or oregano, chopped
Salt and pepper to taste
Combine potatoes and beans with olive or flaxseed oil, vinegar, onion, garlic, basil, and/or oregano. Salt and pepper to taste. For a pleasant flavour, mix all the ingredients together except for the potatoes and chill. Just before serving, add warm potatoes to cold salad.