Lent - String Bean and Potato Salad

[Guest guest]

String Bean and Potato Salad

 

5 medium-size potatoes

16 oz. canned French Style Green Beans or fresh green beans

2 garlic cloves (peeled and cut into quarters)

olive oil to taste

salt and pepper to taste

1 tsp red vinegar (optional)

chopped mint leaves (optional)

 

Peel and cut up potatoes into bite-size pieces -- not too small. Boil until

soft and drain. If using fresh green beans, cut off the tips and cook in a

little salt water with the two garlic cloves until well done. If using

canned

green beans, empty cans into a little salt water with the two garlic cloves

and heat. Add cooked potatoes to beans and cook together for a few

more minutes.

 

Drain well and put in a bowl.

 

Pour on as much olive oil as desired, salt and pepper, and perhaps, a

little vinegar and mint.

 

Serve warm or cool.