Here's a cool and fresh recipe to try this summer.
4-6 medium red potatoes, quartered
1 pound fresh green beans, trimmed
1 cucumber, peeled (if desired) and sliced
1 cup chopped red onion
3 tablespoons olive oil
3 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
In a medium saucepan, boil potatoes in 2 quarts of salted water for 10-15 minutes until slightly tender. Add the beans and boil 5 minutes longer, until the beans are crisp tender.
Strain into a colander and rinse with cold water. Drain well and place in a large serving bowl. Gently stir in cucumber and onion.
In a small bowl, whisk together oil, vinegar, salt and pepper. Pour over vegetables and gently toss. Sprinkle with salt and pepper. Serves 4-6.
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