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GREEN BEAN, POTATO, AND CHERRY TOMATO SALAD
1 1/4 lbs green beans, trimmed
2pounds small red-skinned new potatoes, quartered
8 T fresh orange juice - DIVIDED
3 T white wine vinegar - DIVIDED
2 C cherry tomatoes, halved
2T chopped fresh Italian parsley
1/3 C olive oil
6 T drained capers
Cook beans in pot of boiling salted water until
crisp-tender,. Drain and run under cold running water to
stop cooking – set aside
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.
Add green beans, tomatoes, and parsley to potatoes.
Whiskremaining 6 tablespoons orange juice, 1 T vinegar, oil,
and capers in small bowl to blend. Season dressing totaste
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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