White Bean Salad Niçoise

Name: White Bean Salad Niçoise
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

16 ingredients

2 steps

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

Directions

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.