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