This recipe is especially timely at this time of year with all of the fresh garden produce that is available.

4-6 servings

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.