White Bean Salad Nicoise

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  • Juice of 1 large lemon
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon honey
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper
  • 1/4 pound haricots verts or green beans, trimmed and halved
  • 1/2 cup kalamata olives, pitted and halved
  • 1 cup cherry or grape tomatoes, halved
  • 1/2 small red onion, very thinly sliced
  • 1 (15-ounce) can cannellini beans or other white beans, rinsed and drained
  • 1 (11-ounce) package baby salad greens


Whisk together lemon juice, herbs, mustard, honey, olive oil and garlic in a mixing. Season to taste with salt and pepper.
Bring a large pot of salted water to a boil. Have a large bowl of ice water ready.
Add haricots to boiling water. Cook until bright green and just crisp-tender (2-3 minutes for haricots, slightly longer for green beans). Drain and immediately submerge in ice water to cool. Drain well.
In a large salad bowl, gently toss together haricots, olives, tomatoes, onion, beans and greens. Add dressing and toss to coat. Serve immediately.

Recipe from Central Market Mill Creek - Culinary Resource Center
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