A recipe from Recipes from an Italian Summer
Preparation: 15 minutes
Serves: 4 people
500g (1lb 2oz) cooked potatoes, diced
200g (7oz) cooked French beans
200g (7oz) (scant 1½ cups) cooked or canned and drained borlotti beans
1 small onion, thinly sliced into rings
2 tablespoons white-wine vinegar
6 tablespoons (generous ⅓ cup) olive oil
4 – 6 basil leaves, torn
Mix together the potatoes, French beans and borlotti beans in a serving dish and sprinkle with the onion rings.
Pour the vinegar into a bowl and whisk in a generous pinch of salt. Add the olive oil and whisk well again.
Pour the dressing over the salad, sprinkle with the basil and serve.