- 1 pound small red potatoes, cooked and cubed
- 2 large tomatoes, diced
- 1 pound green beans, cut into 2-inch pieces and cooked
- 7 tablespoons olive oil
- 5 tablespoons white wine vinegar
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- In a large bowl, combine potatoes, tomatoes, beans. In a small bowl, combine oil, vinegar, salt and pepper. Pour dressing over vegetables; toss to coat. Refrigerate for several hours before serving. Yield: 8-10 servings.
Reviews for Red, White and Green Salad
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"This salad went nicely with BBQ chicken and pumpkin patch biscuits (on this site). Thanks."
"This salad is awesome! I made it for our family reunion last summer since we didn't want a salad with mayo and it was still in peoples minds because they requested that I make it again this year. Five stars for this recipe!"