1 pound green beans, cut into 2-inch lengths 4 medium boiling potatoes (about 1 1/4 lbs.), cut into 1-inch chucks cup olive oil 1/4 cup white wine vinegar 1 tblsp. thinly sliced chives or green onion 1/4 tsp. salt 1/4 tsp. pepper 6 cups torn butter lettuce leaves (about 1 head) 1 lb. Maryland crab meat 1/4 cup small black olives 1 cup cherry tomatoes, halved

Cook potatoes in boiling water 10 minutes; add green beans to water and cook 5 additional minutes or until potatoes are tender. Drain, cool 10 min., and place in shallow non-reactive dish. Combine oil, vinegar, chives, salt and pepper in a small jar with tight-fitting lid. Shake well and pour over potatoes and beans. Refrigerate, covered, 2 hours or up to 24 hours, stirring occasionally. To serve, arrange lettuce on four plates and spoon potato-bean mixture on top. Divide crab meat among the plates and garnish with olives and tomatoes. Drizzle remaining dressing on top. Makes 4 servings.