Cannellini-Bean Nicoise Salad Recipe

Name: Cannellini-Bean Nicoise Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup plus 2 tablespoons fresh lemon juice (from 2 to 3 lemons); 1 teaspoon Dijon mustard; 1 large shallot, minced; 3/4 cup extra-virgin olive oil; 1/4 cup finely chopped fresh flat-leaf parsley; 1/4 cup torn fresh basil; Coarse salt and freshly ground pepper; 1 pound small red potatoes, scrubbed; 1 pound haricots verts or green beans, trimmed and cut into 1-inch pieces; 5 ounces baby spinach; 1 1/2 cans (15 ounces each) cannellini beans, rinsed and drained; 1 celery stalk, diced; 3 tablespoons capers, rinsed and drained; 2 teaspoons finely grated lemon zest; Coarse salt and freshly ground pepper; 2 ripe tomatoes, cored and cut into wedges; 2 hard-cooked eggs (page 61), peeled and halved lengthwise; 1/2 cup Nicoise olives

Servings: persons

1/4 cup plus 2 tablespoons fresh lemon juice (from 2 to 3 lemons)
1 teaspoon Dijon mustard
1 large shallot, minced
3/4 cup extra-virgin olive oil
1/4 cup finely chopped fresh flat-leaf parsley
1/4 cup torn fresh basil
Coarse salt and freshly ground pepper
1 pound small red potatoes, scrubbed
1 pound haricots verts or green beans, trimmed and cut into 1-inch pieces
5 ounces baby spinach
1 1/2 cans (15 ounces each) cannellini beans, rinsed and drained
1 celery stalk, diced
3 tablespoons capers, rinsed and drained
2 teaspoons finely grated lemon zest
Coarse salt and freshly ground pepper
2 ripe tomatoes, cored and cut into wedges
2 hard-cooked eggs (page 61), peeled and halved lengthwise
1/2 cup Nicoise olives

1
Make the dressing: In a small bowl, whisk together lemon juice, mustard, shallot, oil, parsley, basil, and 1/2 teaspoon salt; season with pepper.
2
Prepare the salad: Place potatoes in a medium saucepan and add enough cool water to cover by 1 inch.
3
Bring to a boil; reduce to a simmer.
4
Cook until tender when pierced with the tip of a sharp knife, about 15 minutes.
5
Drain and set aside to cool.
6
Bring a pot of water to a boil and prepare an ice-water bath.
7
Blanch haricots verts until crisp-tender and color brightens, 45 to 60 seconds.
8
With a slotted spoon, immediately transfer beans to ice-water bath to stop the cooking; once cool, drain and pat dry with paper towels.
9
In a large bowl, toss spinach with 2 tablespoons dressing.
10
Transfer spinach to platter.
11
Place cannellini beans in empty bowl and mash about half of them slightly.
12
Add celery, capers, lemon zest, 3 to 4 tablespoons dressing, and 1/4 teaspoon salt (or to taste); season with pepper.
13
Stir to combine; then spoon mixture onto spinach.
14
Arrange potatoes on one side of the bean mixture and tomato wedges on the other.
15
Arrange haricots verts, eggs, and olives on the plate.
16
Drizzle with remaining dressing, and serve immediately.
17
(Per Serving)
18
Calories: 790
19
Saturated Fat: 7.1g
20
Unsaturated Fat: 39.8g
21
Cholesterol: 106mg
22
Carbohydrates: 73g
23
Protein: 20.7g
24
Sodium: 984mg
25
Fiber: 23.2g

818

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/4 cup plus 2 tablespoons fresh lemon juice (from 2 to 3 lemons), 1 teaspoon Dijon mustard, 1 large shallot, minced, 3/4 cup extra-virgin olive oil, and more.

Yes, Cannellini-Bean Nicoise Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Cannellini-Bean Nicoise Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions