Quick white bean niçoise salad with red pepper vinaigrette
Diabetes-Friendly, Soy-Free, Dairy-Free, Gluten-Free, Lean & Clean, Mediterranean, Family-Friendly, Vegetarian
Our riff on the classic French salad includes our house-made red pepper vinaigrette and—to keep it vegetarian—buttery white beans in place of the tuna.
In your bag
- ¼ pound organic red or gold new potatoes
- ¼ pound organic green beans
- 3 organic eggs
- ¾ cup cooked white beans
- 1 head organic butter lettuce
- 2 ounces organic grape or Sungold tomatoes
- 1 tablespoon sherry vinegar
- ¼ cup pitted Kalamata olives
- Sun Basket red pepper vinaigrette (roasted red peppers - EVOO - red wine vinegar - Dijon mustard - kosher salt)
If you’re looking for an easier way to peel the eggs, use a serrated knife to cut the cooked eggs in half (shell and all!) and scoop out each half with a spoon.
Make It Leaner
Save one of the eggs for breakfast the next morning and you will shave off 30 calories and 2 grams of fat per serving.
If you’re tempted to peel the potatoes, remember what you’ll be taking away: along with flavor, many nutrients are contained in that thin outer layer. Potato skins hold more fiber and iron than the flesh does, not to mention protein, potassium, and magnesium. So consider putting down that peeler and scrubbing the spuds instead. You’ll save time, too.
Calories: 430, Protein: 14g (28% DV), Fiber: 6g (24% DV), Total Fat: 28g (43% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 3g, Saturated Fat: 4g (20% DV), Cholesterol: 230mg (77% DV), Sodium: 580mg (24% DV), Carbohydrates: 26g (9% DV), Total Sugars: 4g, Added Sugars: 0g (0% DV).
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.