Cook the green beans in salted boiling water until tender, about 20 minutes. Drain and set aside. Meanwhile, bring the potatoes to a boil; boil until cooked but still firm; about 15 minutes. Drain and set-aside to cool. In a large bowl combine the vinegar, oregano, salt and pepper, whisk in the oil until well blended. Add the green beans and potatoes, toss gently to mix. Serve warm, cold or at room temperature. Makes 4 - 6 servings.
Per Serving: 165 Calories; 9g Fat (7g Sat, 7g Mono, 1g Poly); 3g Protein; 20g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 187mg Sodium. Food Exchanges: 1 Grain (Starch); 1 Vegetable; 2 Fat.