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Leftover Green Bean Niçoise

Photo: Iain Bagwell; Styling: Missie Neville Crawford

Hands-on time 15 mins
Total time 25 mins
Yield

Serves 4 (serving size: 1 salad)

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.

Ingredients

  • 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
  • 10 ounce leftover Green Beans with Dried Cranberries and Hazelnuts
  • 2 hard-cooked large eggs, peeled and sliced
  • 1/4 teaspoon freshly ground black pepper

Nutrition 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

How to Make It

  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.