8 medium yukon potatoes
1 large bunch of purple yard beans
1 large tomato
2 tblsp of olive oil
½ a fresh lemon
salt & pepper
Start by cleaning and quartering the potatoes.
Boil them til tender.
Cut the beans in one inch pieces and trim the ends off.
Stem the beans for a few minutes – until slightly cooked, but still crunchy.
Once ready allow the potatoes and beans to cool on the counter.
Dice the tomato and toss with oil and juice from lemon.
Toss in potatoes and beans. Salt and pepper to taste.
Top with fresh chopped parsley.
Place in refrigerator for at least an hour (the longer the better).
Recipe source: honestcooking.com