Lunch: Red, White and Green Salad Recipe
Ingredients
1 pound small red potatoes, cooked and cubed
2 large tomatoes, diced
1 pound green beans, cut into 2-inch pieces and cooked
7 tablespoons olive oil
5 tablespoons white wine vinegar
3/4 teaspoon salt
1/2 teaspoon pepper
Instructions
In a large bowl, combine potatoes, tomatoes, beans. In a small bowl, combine oil, vinegar, salt and pepper. Pour dressing over vegetables; toss to coat. Refrigerate for several hours before serving.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
