Dressing:2 Tbsp red wine vinegar 2 garlic cloves, minced ½ tsp salt Freshly ground black pepper 1/3 c. olive oil
Salad: 1/2 lb. green beans, tips removed & halved 2 lbs. red-skin potatoes, cut into 1 ½” pieces 1 15-oz. can or 1 ½ c. freshly-cooked white beans 1/3 c. slivered red onion 16-20 black olives 2 tsp. drained capers
To make dressing, combine all the ingredients in a jar with a tight-fitting lid & shake well. Cook green beans in boiling water for 4-5 mins, or until tender when tasted. Cover with cold running water, drain, cover again & let sit until cold throughout, about 5 mins. Drain well & dry. Boil potatoes in salted water 10-15 mins, until tender. Drain thoroughly. Place in a bowl. Pour on half of dressing. Toss gently & let cool. Toss green beans with white beans, onion, olives, capers & remaining dressing. Gently fold into potatoes. Serve at room temperature.
Adapted from a recipe in Vegetarian Classics by Jeanne Lemlin, submitted by member Tami Lau