5 c. cubed potatoes
5 c. green beans
1 lg. tomato
1 sm. onion
1/2 c. olive oil
3/4 c. vinegar
8 sprigs fresh parsley
4 leaves fresh basil
Salt & pepper

Peel, cube and cook potatoes. Cook beans. Dice tomato and onion. Finely chop parsley and basil. Toss together in bowl with oil, vinegar, salt and pepper. Light and tangy, great summer salad.