4 medium boiling potatoes 1 lb. green beans, cut into 2 in. lengths 1/3 c. olive oil 1/4 c. white wine vinegar 1 Tbsp. chives or green onion, thinly sliced 1/4 tsp. salt 1/4 tsp. pepper 6 c. torn butter lettuce leaves (1 head) 1 lb. crabmeat 1/4 c. small ripe black olives 1 c. cherry tomatoes, halved
What to do:
1. Cook potatoes in boiling water 30 min. or until tender; drain and cool 10 min. Cut potatoes into 1 in. chunks and place in a shallow dish. Cook beans in boiling water 10 min. or until tender; drain and cool 10 min. Add to potatoes. 2. Combine oil, vinegar, chives, salt and pepper in a small jar with tight-fitting lid. Shake well and pour 2/3 of the dressing over potatoes, and beans. Refrigerate, covered, 2 hr. or up to 24 hr., stirring occasionally. 3. To serve, arrange lettuce on four plates and spoon potato/string bean mixture on top. Divide crabmeat among the plates and garnish with olives and tomatoes. Drizzle remaining dressing on top.
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