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