Red, White and Green Salad

I love Spring and Summer time! 

It's starting to warm up outside and on most days during the summer, 

it's actually too hot to cook!

I would much rather eat something light, so I find myself eating more salads.

This salad calls for very little cooking...just some boiling water is all.

When I need a quick dish to make for our fellowship dinners after church, 

this is one recipe that I use. Prepare the salad before church, put it in the fridge

and by the time church is over, it's ready to eat!

 Red, White and Green Salad

1 pound small red potatoes, cooked and cubed

2 large tomatoes, diced

1 pound green beans, cut into 2 inch pieces and cooked

7 TBSP olive oil

5 TBSP white wine vinegar

3/4 tsp salt

1/2 tsp pepper

In a large bowl, combine potatoes, tomatoes and beans. 

In a small bowl, combine oil, vinegar, salt and pepper.

Pour dressing over vegetables; toss to coat.

Refrigerate for several hours before serving. 

Makes 8 - 10 servings

and is a good recipe to double!