Green Bean, Potato and Tomato Salad
This makes a perfect side dish to any meal.
(Serves 6)

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 teaspoons capers, drained (optional) 

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. 
3. Add 2 tablespoons orange juice and 2 tablespoons vinegar; toss to coat. Cool to room temperature, occasionally stirring gently.
4. Add green beans, tomatoes, and parsley to potatoes.
5. Whisk remaining 6 tablespoons orange juice, 1 tablespoon vinegar, oil and capers (if using) in small bowl
   to blend. Season dressing to taste with salt and pepper.
6. Add dressing to salad and toss to combine.