Chopped Nicoise Salad

• 4 small red potatoes (about 1/2 pound)
• 1/3 pound fresh green beans, trimmed
• 12 -ounce can light tuna packed in water, drained
• 1/2 cup chopped pitted Greek or Spanish olives
• 1/4 cup diced red onion
• 2 large tomatoes, seeded and diced (about 2 cups)
• 5 cups chopped romaine lettuce
• 2 tablespoons olive oil
• 1/4 cup freshly squeezed lemon juice
• 1/2 teaspoon Dijon mustard
• Salt and pepper

1. Boil water in a large pot with a fitted steamer basket.
2. Put the potatoes in the steamer, cover and steam for 15 minutes.
3. Add the green beans and steam for 6 minutes more.
4. Put the cooked potatoes and beans in a dish and set in the refrigerator to cool, or plunge into a bowl of ice water to cool quickly.
5. Put tuna, olives, onion, tomato and lettuce in a large bowl.
6. Dice the potatoes and green beans, add them to the bowl and toss.
7. In a small bowl whisk together the oil, lemon juice, mustard, salt and pepper.
8. Pour the dressing over the salad, toss well and serve.

red potatoes, green beans, water, spanish olives, red onion, tomatoes, romaine lettuce, olive oil, freshly squeezed lemon juice, mustard, salt

Taken from www.foodnetwork.com/recipes/ellie-krieger/chopped-nicoise-salad-recipe.html (may not work)