Potato, Green Bean, and Cherry Tomato Salad

Potato, Green Bean, and Cherry Tomato Salad

Ingredients:
beans, snap, green, raw
potatoes, raw, skin
orange juice, raw
vinegar, red wine
cherries, sweet, raw
parsley, fresh
oil, olive, salad or cooking
capers, canned

Directions:
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.
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.
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.)