New Potato and Green Bean Salad with Grape Tomatoes and Feta

• 1 pound green beans tough ends trimmed
• 1 1/2 pounds new potatoes halved
• 13 cup orange juice
• 2 tablespoons red wine vinegar or to taste
• 2 cups tomatoes grape, or cherry tomatoes
• 2 tablespoons parsley leaves freshly chopped
• 2 tablespoons basil leaves, freshly chopped
• 4 tablespoons olive oil, extra-virgin
• 1 small garlic cloves freshly minced
• 4 tablespoons capers drained and chopped
• 1 x salt and black pepper to taste
• 1/2 cup feta cheese crumbled, or goat cheese

1. Blanch the green beans in a large pot of boiling salted water until tender-crisp, 3 to 5 minutes.
2. Transfer the blanched green beans in a large bowl of iced water to stop cooking and brighten up the color.
3. Then drain well in a colander.
4. Boil the potatoes in a large pot of boiling salted water until just tender, 7 to 9 minutes.
5. Drain well in the colander.
6. Transfer to a large mixing bowl.
7. Pour in 1 1/2 tablespoons orange juice and 1 tablespoon vinegar, and stir until well coated.
8. Allow to cool for about 10 minutes.
9. Place the green beans, tomatoes, parsley and basil into the large bowl with the seasoned potatoes.
10. Add the remaining orange juice, vinegar, oil, garlic and capers in a small bowl, and whisk well.
11. Season with salt and freshly ground pepper.
12. Dress the salad with the vinaigrette until well coated.
13. Divide among the serving plates and sprinkle with some crumbled feta or goat cheese on top.
14. Serve at room temperature or chilled.

green beans, potatoes, orange juice, red wine vinegar, tomatoes grape, parsley, basil, olive oil, garlic, capers, salt, feta cheese

Taken from recipeland.com/recipe/v/new-potato-green-bean-salad-gra-52570 (may not work)