Leftover Green Bean Niçoise

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Leftover Green Bean NiçoiseRecipe

Photo: Iain Bagwell; Styling: Missie Neville Crawford

Classic salade niçoise gets a big flavor boost from our leftover green bean recipe: Dried cranberries provide unexpected sweet-tart notes, while hazelnuts add lightly sweet, meaty depth.

Serves 4 (serving size: 1 salad)


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12 ounces baby red potatoes
1/4 cup olive oil
2 1/2 tablespoons fresh lemon juice
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh tarragon
1/2 teaspoon kosher salt
8 ounces canned albacore tuna in water, drained
6 kalamata olives, sliced
5 cornichon pickles, chopped
1 large shallot, chopped
2 hard-cooked large eggs, peeled and sliced
1/4 teaspoon freshly ground black pepper


Hands-on: 15 Minutes
Total: 25 Minutes

1. Place potatoes in a medium saucepan; cover with cool water to 2 inches above potatoes. Bring to a boil. Reduce heat, and simmer 12 minutes or until tender. Drain; cool. Cut potatoes in half; place in a medium bowl.

2. Combine oil, lemon juice, parsley, tarragon, and salt in a medium bowl, stirring with a whisk. Drizzle 3 tablespoons dressing over potatoes; toss to coat. Add tuna, olives, pickles, and shallot to bowl with remaining dressing; toss gently to coat.

3. Arrange about 3/4 cup Green Beans with Dried Cranberries and Hazelnuts, 1/2 cup potatoes, and 1/2 cup tuna mixture on each of 4 plates. Divide eggs evenly among servings; sprinkle eggs with pepper.

Created date

September 2015

Nutritional Information

Calories 413
Fat 24.1 g
Satfat 3.2 g
Monofat 15.9 g
Polyfat 2.8 g
Protein 22 g
Carbohydrate 29 g
Fiber 4 g
Cholesterol 119 mg
Iron 3 mg
Sodium 780 mg
Calcium 62 mg