Marinated Green Beans and Potato Salad
1/2 lb. green beans, fresh or frozen
(thawed), cut in 1-inch pieces
2 sm. new potatoes or 1 can drained new
potatoes, thinly sliced
1/8 tsp. salt and pepper
2 tbsp. tarragon vinegar or regular
1 sm. onion, thinly sliced
1 c. cherry tomatoes, halved
Wash beans and potatoes separately with
cold water, drain but do not shake off
excess moisture. Sprinkle with salt and
pepper. Coat bottom of skillet with Pam.
Arrange beans in even layer in bottom of
pan. Arrange potato slices on top. Cover
and cook over very low heat 12-14
minutes or until tender. Remove from
heat. Let stand 10 minutes. Turn into
bowl; add vinegar, onion, and tomatoes.
Toss well. Chill until serving time.