4 medium boiling potatoes
1 lb. green beans, cut into 2-in. lengths
1/3 cup olive oil
1/4 cup white wine vinegar
1 tlb. chives or green onion, thinly sliced
1/4 tsp. salt
1/4 tsp. pepper
6 cups torn butter lettuce leaves (1 head)
1 Ib. crabmeat
1/4 cup small ripe black olives
1 cup cherry tomatoes, halved
Cook potatoes in boiling water 30 minutes or until tender; drain and cool 10 minutes. Cut potatoes into 1-inch chunks and place in a shallow dish. Cook beans in boiling water 10 minutes or until tender; drain and cool 10 minutes. Add to potatoes. Combine oil, vinegar, chives, salt and pepper in a small jar with tight-fitting lid. Shake well and pour two thirds of the dressing over potatoes, and beans. Refrigerate, covered, 2 hours or up to 24 hours, stirring occasionally.