We picked green beans the other morning (thanks Grandma Barb!) and I knew right away what I would do with some of them: this vinegar salad recipe!
With fresh green beans, potatoes, and tomatoes still warm from the sun, this is an excellent refrigerator salad to have on hand for days when it is too hot to move, let alone use the oven or stove top. The use of vinegar instead of mayo means that this side dish recipe also carries well to outdoor activities and won’t kill everyone if it is left out for too long.
I accidentally ate all the cherry tomatoes I picked while on my way back inside so this time I didn’t use them–and only threw in the one you see in the image for color! Silly, yes, but it does make a difference. This is from The Complete Guide to Country Cooking from Taste of Home Books.
Vinegar Salad Recipe
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