POTATO, GREEN BEAN & TOMATO SALAD

l-l/4 lbs. slender green beans, trimmed
2 lbs. small red skinned new potatoes, quartered
9 tbs. fresh orang ejuice
3 tbsps. white wine vinegar
l pint basket cherry tomatoes halved
2 tbsps. chopped parsley
l/3 cup olive oil
Cook beans in pot of boiling salted water until crisp tender about 4 mins. Drain. Transfert o med bowl. Refresh under cold running water. Drain well. Cook potatoes in pot of boiling salted water until just tender about 8 mins. Drain.
Transfer to large bowl. Add 2 tbsps. orange juice and 2 tbsps. vinegar; toss to coat. Cool to room temp. occasionally stirring gently. Add green beans, tomatoes and parsley to potatoes. Whisk remaining 6 tbsps. orange juice, l tbsps. vinegar, oil in small bowl to blend. Seasoin dressing to taste with s&p. Add dressing to salad and toss to combine. (Can be made 2 hrs. ahead. Let stand at room temp.)
Serves 6 Bon Appetit June 2001