Veggie Nicoise Salad

• 1/3 cup olive oil
• 1/4 cup lemon juice
• 2 teaspoons minced fresh oregano
• 2 teaspoons minced fresh thyme
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 1/4 teaspoon coarsely ground pepper
• 1/8 teaspoon salt
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 small red onion, halved and thinly sliced
• 1 pound small red potatoes (about 9), halved
• 1 pound fresh asparagus, trimmed
• 1/2 pound fresh green beans, trimmed
• 12 cups torn romaine (about 2 small bunches)
• 6 hard-boiled large eggs, quartered
• 1 jar (6-1/2 ounces) marinated quartered artichoke hearts, drained
• 1/2 cup Nicoise
• kalamata olives

1. For vinaigrette, whisk together first 8 ingredients. In another bowl, toss kidney beans and onion with 1 tablespoon vinaigrette. Set aside bean mixture and remaining vinaigrette.
2. Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; simmer, covered, until tender, 10-15 minutes. Drain. While warm, toss with 1 tablespoon vinaigrette; set aside.
3. In a pot of boiling water, cook asparagus just until crisp-tender, 2-4 minutes. Remove with tongs and immediately drop in ice water. Drain and pat dry. In same pot of boiling water, cook green beans until crisp-tender, 3-4 minutes. Remove beans; place in ice water. Drain and pat dry.
4. To serve, toss asparagus with 1 tablespoon vinaigrette; toss green beans with 2 teaspoons vinaigrette. Toss romaine with remaining vinaigrette; place on a platter. Arrange vegetables, kidney bean mixture, eggs, artichoke hearts and olives over top.

olive oil, lemon juice, fresh oregano, thyme, mustard, garlic, ground pepper, salt, kidney beans, red onion, red potatoes, fresh asparagus, green beans, torn romaine, eggs, hearts, nicoise, olives

Taken from www.tasteofhome.com/recipes/veggie-nicoise-salad/ (may not work)