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1 clove garlic
1 pound green beans
1 pound potatoes
1-2 Tb olive oil
½ cup sliced black olives
¼ tsp oregano
¼ tsp parsley
¼ tsp sweet basil
dash of red pepper
Salt and pepper to taste
Remove ‘tails’ from the green beans and cut them in 2 inch lengths and simmer until just soft. Peel the potatoes, cut into 1 inch chunks, and boil gently until cooked but not falling to pieces. Allow beans and potatoes to cool, then combine all ingredients together and chill for 2 hours before serving.
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