Niçoise salad with canned pink salmon

Ingredients:

• 1 can (425 g) of canned pink salmon, skinless and boneless
• 450 g small red potatoes (about 10 pcs.)
• 220 g green beans, ends removed
• 1/4 cup plain nonfat Greek yogurt
• 2 tablespoons red wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1 romaine lettuce heart, chopped
• Half a small red onion, thinly sliced
• 1/4 cup pitted Kalamata olives, halved
• 1 cup cherry tomatoes, quartered
• 1 can (425g) canned white beans, no salt, rinsed

Preparation:

1. Place the potatoes in a saucepan and cover with cold water. Bring to a boil and simmer until tender, about 20 minutes. Drain and let the potatoes cool, then slice thinly.
2. Meanwhile, place the green beans in a microwave-safe bowl with a splash of water. Cover with plastic wrap and microwave until tender, 6-8 minutes. Drain and pat dry with paper towels; set aside.
3. Prepare the yogurt dressing:
   
   In a medium bowl, combine the yogurt, vinegar, and olive oil; season with 1/4 teaspoon salt and a pinch of freshly ground black pepper. In a large bowl, toss the romaine lettuce with 1 tablespoon of the dressing.
4. Divide the salad among deep bowls. Top with red onion, green beans, pink salmon, olives, potatoes, tomatoes, and white beans. Drizzle with the remaining dressing. Season with salt and pepper to taste.