Green Bean and Potato Salad

Serves 4-6

Ingredients:

• 3 cups small potatoes, sliced
• 3 cups green beans, trimmed and in 1 - 2 inch pieces
• 2 tablespoons wine vinegar
• 1/4 teaspoon garlic or onion powder
• freshly ground pepper and dill weed to taste
• 1 - 2 teaspoons olive oil (optional)
• 2 teaspoons Bragg Liquid Aminos
• 1 tablespoon fresh lemon juice

Cook each of the vegetables separately in salted water until just tender.  Do not overcook.

Drain vegetables and spread out on a plate to cool.  Drizzle a little vinegar over warm potatoes. Sprinkle garlic powder or onion powder, freshly ground pepper and some dill weed over potatoes. Cool.

Transfer potatoes into a bowl when cool, add green beans, olive oil, Bragg Liquid Aminos, fresh lemon juice and gently mix. Taste to correct seasonings. Serve cold or at room temperature.

---