3/4 lb. of small new potatoes, quartered or halved
8 oz. of small green beans, stemmed
1-1/2 tsp. of freshly ground black pepper
2 green onions (scallions), trimmed of the green ends and minced
2 tbsp. of extra virgin olive oil
3 small, ripe tomatoes, cored and cut into sixths
2 tbsp. of fresh basil, chopped
2 tbsp. of red wine vinegar or balsamic vinegar
1/4 tsp. of salt (optional)
1. In a large saucepan of boiling water, cook the potatoes until just tender.
2. At the same time, in a separate pan of boiling water, cook the green beans until just crisp-tender, timing so that the potatoes and beans are done at the same time.
3. Drain the potatoes and beans right away, and place them both in a large bowl. While the potatoes and beans are still hot, add the pepper, minced green onion, and olive oil. Gently toss the vegetables (the vegetables absorb more of the onion and olive oil flavors if they are still hot). Set aside to cool (optional).
4. When ready to serve, add the tomato pieces, basil, vinegar, and salt and again gently toss. This salad is best served warm, but is also good served chilled.