---------- Recipe via Meal-Master (tm) v8.02
  Categories: Salads, Vegetables
       Yield: 8 servings
       1 c  Cold water
       2 ts Cornstarch
     1/3 c  Red-wine vinegar
       1 ts Tomato paste
       1 lg Clove garlic; peeled and
            -forced through a press
       1 tb Country-style Dijon mustard
     1/2 ts Dried basil; crushed
     1/2 ts Dried oregano; crushed
       1 pn Cayenne pepper
     1/4 ts Salt
            Freshly ground black pepper
            -to taste
       1 tb Olive oil
       2 lb Small red potatoes
       1 md Shallot; peeled and minced
     1/2 lb Green beans; trimmed and cut
            -into halves if long
     1/2 c  Kalamata olives
            -halved and pitted
       3    Plum tomatoes; seeded and
            -cut into slivers
       8    Basil leaves; slivered
   1. TO PREPARE THE DRESSING: Combine about 1 tablespoon
   of the water with the cornstarch to dissolve.  Combine
   the remaining water, cornstarch mixture, vinegar and
   tomato paste in a saucepan and bring to a boil.
   Continue boiling until slightly thickened.  Remove
   from the heat and whisk in the garlic, mustard, basil,
   oregano, cayenne, salt, pepper and olive oil.
   Refrigerate at least 1 hour. 2. TO PREPARE THE SALAD:
   Scrub the potatoes but do not peel.  Cut in halves.
   Place in a steamer basket and steam over boiling water
   until tender, about 20-25 minutes.  Drain and tranfer
   to a bowl.  Add 4 tablespoons of the dressing and the
   shallot.  Refrigerate 1 to several hours.
   3. Bring a small pan of water to the boil, add the
   beans and time about 5 minutes, or until tender.
   Drain and plunge into ice water to stop the cooking.
   Pat dry and add to the potatoes. 4. Stir in the
   olives, tomatoes and basil leaves.  Add enough
   dressing to coat the salad.  If making the salad
   ahead, refrigerate; remove from refrigeration about 1
   hour before serving.