Potato, Green Bean, and Cherry Tomato Salad

Name: Potato, Green Bean, and Cherry Tomato Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 Tbsps drained capers; 567 grams slender green beans, trimmed; 79 milliliters olive oil; 8 Tbsps fresh orange juice; 2 Tbsps chopped fresh Italian parsley; 907 grams red-skinned new potatoes, quartered; 1 pint basket cherry or teardrop tomatoes, halved; 3 Tbsps white wine vinegar

Potato, Green Bean, and Cherry Tomato Salad might be a good recipe to expand your main course recipe box. One serving contains 360 calories, 12g of protein, and 13g of fat. This recipe serves 6. If you have wine vinegar, olive oil, red-skinned new potatoes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and vegan diet.

Instructions

Cook beans in pot of boiling salted water until crisp-tender, about 4 minutes.

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Beans

Water

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Pot

Drain.

Transfer to medium bowl. Refresh under cold running water.

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Water

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Bowl

Drain well.

Cook potatoes in pot of boiling salted water until just tender, about 8 minutes.

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Potato

Water

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Pot

Drain.

Transfer to large bowl.

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Bowl

Add 2 tablespoons orange juice and 2 tablespoons vinegar; toss to coat. Cool to room temperature, occasionally stirring gently.

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Orange Juice

Vinegar

Add green beans, tomatoes, and parsley to potatoes.

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Green Beans

Potato

Tomato

Parsley

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.

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Salt And Pepper