Harvest Salad
  • 1 pound new white or red potatoes
  • 1/2 pound fresh green beans string and cut in 2 inch lengths
  • 5 green onions, chop
  • 2 tomatoes, sliced
  • 1 cup cooked chick peas
  • 1 cup cooked kidney beans
  • 2 tablespoons vinegar
  • 1/2 cup oil
  • 1 tablespoon Italian Seasioning
  • Pepper to taste
  1. Boil potatoes until tender.
  2. Drain, cool and slice.
  3. Cook green beans until tender. On a large platter, arrange tomato slices to overlap.
  4. Distribute chick peas, beans, potatoes, and green beans in mounds.
  5. In a cup, mix vinegar, pepper, oil, italian seasoning and green onions.
  6. Pour over vegetable mounds.
  7. Serve at room temp.
This recipe was given to me by a friend about 30 years ago. It becomes a one dish meal for my family when served with your favorite type of bread. We like it in pitas.