White Bean Salad Niçoise

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.

Yield: 6 servings (serving size: 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 86
  • Calories from fat: 30%
  • Fat: 2.9g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.6g
  • Protein: 3.9g
  • Carbohydrate: 12.1g
  • Fiber: 4g
  • Cholesterol: 0.0mg
  • Iron: 2.3mg
  • Sodium: 338mg
  • Calcium: 94mg

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

Preparation

  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.
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