Potato, Green Bean, and Cherry Tomato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Orange juice adds zip to the dressing. Ingredients:
1 1/4 pounds slender green beans, trimmed |
2 pounds small red-skinned new potatoes, quartered |
8 tablespoons fresh orange juice |
3 tablespoons white wine vinegar |
1 1-pint basket cherry or teardrop tomatoes, halved |
2 tablespoons chopped fresh italian parsley |
1/3 cup olive oil |
6 tablespoons drained capers |
Directions:
1. Cook beans in pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer to medium bowl. Refresh under cold running water. Drain well.
2. Cook potatoes in pot of boiling salted water until just tender, about 8 minutes. Drain. Transfer to large bowl. Add 2 tablespoons orange juice and 2 tablespoons vinegar; toss to coat. Cool to room temperature, occasionally stirring gently.
3. Add green beans, tomatoes, and parsley to potatoes. Whisk remaining 6 tablespoons orange juice, 1 tablespoon vinegar, oil, and capers in small bowl to blend. Season dressing to taste with salt and pepper. Add dressing to salad and toss to combine. (Can be made 2 hours ahead. Let stand at room temperature.)
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