Greek Potato & Green Bean Salad

Slice the potatoes into wedges.
Place the potatoes into the Multipot. Add enough cold water to just cover the potatoes. Cover with lid and bring to a boil over high heat.
When the potatoes reach a boil, reduce the heat to medium, remove the lid, and cover with the Collapsible Steamer & Strainer (collapsed one layer). Add the green beans to one half of the steamer and the chickpeas to the other half.
Cook, covered, for 8–10 minutes, or until the green beans are crisp-tender.
Combine the dressing ingredients in the Measure, Mix & Pour®; mix until blended.
Place the salad greens in a large serving bowl. Transfer the green beans and chickpeas to the bowl. Drain the potatoes with the lid and transfer to the bowl.
Top with olives and dressing, and toss to coat.

Ingredient :

Salad
1 lb. (450 g) "B"-size red potatoes (about 5–7 potatoes)
12 oz. (350 g) frozen green beans
1 can (15.5 oz. or 398 mL) reduced-sodium chickpeas, rinsed and drained
1 pkg (5 oz.) salad greens (spinach, romaine, or blend) (about 6–8 cups/1.5–2 L)
½ cup (125 mL) sliced black olives, drained
Optional: grilled chicken or shrimp, crumbled feta cheese, roasted red peppers
Dressing
6 tbsp (90 mL) olive oil
¼ cup (50 mL) red wine vinegar
½ tsp (2 mL) dried oregano
¼ tsp (1 mL) each dried basil, onion powder, and salt (see cook's tip)