4 medium size potatoes, cubed
1/2 pound green beans, snipped and halved
4 medium size fresh tomatoes, cut into wedges
1/2 Bermuda onion, thinly sliced
1/4 cup red wine vinegar
1/4 cup vegetable oil
1 teaspoon oregano
1/2 teaspoon sweet basil
salt and pepper to taste

  1. Boil cubed potatoes until firm but not soft. Boil green beans until tender. Cool.
  2. Cut tomatoes into wedges. Place tomatoes, potatoes, green beans and sliced onion in a 2 quart bowl.
  3. Add red wine vinegar, oil oregano, sweet basil, sale and pepper; mix well.
  4. Refrigerate for one hour or longer. Mix often while refrigerated.
Serves 6 to 8.

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