8 cups of green beans, cleaned with stems removed
8 small red potatoes, quartered
4 garlic cloves, minced
1 cup of sliced kalamata olives
a handful of fresh herbs like flat-leaf parsley, basil, oregano, mint
1 cup white wine vinegar
½ cup extra virgin olive oil
Steam beans for five minutes in a medium saucepan and then immerse in cold water to stop the cooking process. Drain. Gently boil potatoes until soft. Drain. Combine all ingredients in a salad bowl and mix.