Quick Mexican Potato Salad
|0live oil/Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Canned potatoes||16 Ounce, drained and sliced (1 Can)|
|Canned diced carrots||8 Ounce, drained (1 Can)|
|Canned cut green beans||8 Ounce, drained (1 Can)|
|Sliced pitted ripe olives||1⁄2 Cup (8 tbs)|
|Snipped parsley||3 Tablespoon|
|Cucumber||1 Medium, sliced|
|Tomato||1 Small, cut into wedges|
Mix vinegar, oil and salt; stir in potatoes, carrots, beans and olives.
Cover and refrigerate, stirring occasionally, at least 2 hours.
Just before serving, toss vegetable mixture with parsley; drain.
Pour into lettuce-lined bowl.
Top with cucumber and tomato.