3 med. potatoes, peeled and cubed
1 tsp. salt
1/4 tsp. oregano
1 can French style green beans
2 tsp. cornstarch

Cook potatoes with salt and oregano, covered, in 1 inch of water for 15 minutes. Add green beans and cook 5 to 10 minutes or until both vegetables are tender. Drain, reserving 3/4 cup of cooking liquid. In a cup, blend cornstarch with 1 tablespoon cold water. Stir into reserved cooking liquid. Cook, stirring until thickened, about 2 minutes. Add vegetables and reheat. Makes four 85 calorie servings.