Potato and Green Bean Salad

[chief_cook2]

1 pound green beans, cut into 2" lengths and

steamed 5 minutes

4 large potatoes, cooked until just tender, peeled

and cubed (about 4 cups)

2 scallions, sliced, including some green

tops


Dressing:

2 tablespoons olive or canola oil

2 tablespoons white wine or rice vinegar

1 large clove garlic, crushed

1 small red onion, thinly sliced into rings

1/2 teaspoon oregano

1/2 teaspoon salt

1/8 teaspoon black pepper, or to taste


Placed the cooked beans, potato cubes, and scallions ina bowl.


In a jar, combine all the dressing ingredients. Cover tightly and

shake well. Pour the dressing over the salad and toss gently to

mix well.


(Prepare several hours or a day ahead.)