Vegetarian Sausage, Potato, Rapini, and Roasted Pepper Salad

1 package veggie Italian sausage (or 2/3 lb spicy chorizo) cut on a slight diagonal into ½" slices
2 T olive oil
1 lb new potatoes boiled and halved (or quartered if larger potatoes are used)
½ tsp salt
2/3 lb green beans (or substitute other green vegetable) lightly blanched
2 red bell peppers roasted, peeled, and cut into strips
2 T balsamic vinegar

Fry sausage in oil till well-browned, then drain on paper towels. Add potatoes to pan. Toss periodically, cooking till browned, then sprinkle with salt. Add beans and peppers till warmed through.

Transfer to a bowl, drizzle with balsamic vinegar and adjust salt to taste. Scatter sausage on top and serve while warm.