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Herbed Potato Salad with Green Beans and Tomatoes

Jean Kressy , Cooking Light, JUNE 1998

Ingredients
2 1/2 pounds small red potatoes, quartered
2 cups (2-inch) cut green beans (about 1/2 pound)
1 cup chopped fresh basil
1/2 cup thinly sliced green onions
1/4 cup fresh lemon juice
1 tablespoon olive oil
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
6 garlic cloves, crushed
2 cups diced seeded tomato


Preparation
Place potatoes in a Dutch oven; cover with water. Bring to a boil; cook 10 minutes. Add beans, and cook 6 minutes or until tender. Drain.
Combine basil and next 7 ingredients (basil through garlic) in a large bowl. Add potato mixture; toss well. Add tomato, and toss gently. Cover and chill.

Yield
10 servings (serving size: 1 cup)