Make your plate a little more colorful with this Purple Potato and Bean Salad. Great as a side or a light meatless Summer meal.
Purple Potato and Bean Salad
4 cups small purple potatoes, quartered ( I left the skins on)
1 can white beans, rinsed
1 cup grape tomatoes, halved
1/4 c red onion, chopped
2 T olive oil
2T red wine vinegar
1 T chopped fresh cilantro ( or basil)
1/8 t black pepper
Boil potatoes until fork tender, drain and add to a large bowl. Add bean, tomatoes, onions, toss with oil and vinegar, sprinkle with salt and pepper, add cilantro and stir.
Chill and serve.