Potato, Green Bean, and Cherry Tomato Salad

Ingredients

• 1 1-pint basket cherry or teardrop tomatoes
• 6 tablespoons capers
• 2 pounds small red-skinned new potatoes
• 8 tablespoons fresh orange juice
• 3 tablespoons white wine vinegar
• 2 tablespoons fresh Italian parsley
• 1 ¼ pounds slender green beans
• + 1 more ingredients
• • ¹/₃ cup olive oil

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 jui...

View full recipe at Epicurious