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White Bean Salad Niçoise

Yield 6 servings (serving size: 2 cups)
The dressing combines contrasting flavors: Dijon mustard, black pepper and garlic provide hot sensations, while lemon juice offers sour notes. Salty olives and bitter greens round out the tastes of this salad. Haricots verts--thin French green beans--work well here. If you can't find them, use regular green beans.

Ingredients

  • Salad:
  • 4 ounces haricots verts, trimmed and cut in half crosswise
  • 1/4 cup kalamata olives, pitted and sliced
  • 1/4 cup thinly sliced green onions
  • 4 ounces trimmed arugula
  • 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
  • 1 (7-ounce) bag fresh baby spinach
  • Dressing:
  • 1/4 cup fresh lemon juice
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon Dijon mustard
  • 2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced

Nutrition Information

  • calories 86
  • caloriesfromfat 30 %
  • fat 2.9 g
  • satfat 0.3 g
  • monofat 1.7 g
  • polyfat 0.6 g
  • protein 3.9 g
  • carbohydrate 12.1 g
  • fiber 4 g
  • cholesterol 0.0 mg
  • iron 2.3 mg
  • sodium 338 mg
  • calcium 94 mg

How to Make It

  1. To prepare salad, cook haricots verts in boiling water 2 minutes or until crisp-tender. Drain and plunge into ice water, and drain. Place the haricots verts in a large bowl. Add kalamata olives and the next 4 ingredients (kalamata olives through baby spinach), and toss gently to combine.

  2. To prepare dressing, combine lemon juice, parsley, basil, mustard, olive oil, salt, pepper, and garlic, stirring with a whisk. Drizzle dressing over salad, and toss gently to coat.