White bean niçoise salad with romesco

In order to bring you the best organic produce, some ingredients may differ from those depicted.

White bean niçoise salad with romesco

Gluten-Free, Vegetarian, Lean & Clean, Dairy-Free, Soy-Free

2 Servings, 450 Calories/Serving

25 – 35 Minutes

Our Catalan riff on the classic French salad includes our house-made romesco and—to keep it vegetarian—buttery white beans in place of the tuna.

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In your bag

1 bag serves 2 (2 bags serve 4)
  • ¼ pound new potatoes
  • ¼ pound green beans
  • 1 tablespoon sherry vinegar
  • 3 pasture-raised organic eggs
  • ¾ cup cooked white beans
  • 1 head living butter lettuce
  • 2 ounces cherry tomatoes
  • ¼ cup Kalamata olives
  • Sun Basket romesco (roasted red bell peppers - almonds - fresh garlic - olive oil - sherry vinegar - sweet smoked paprika - salt)

Chef's Tip

To save a bowl, toss the potatoes and green beans together with all the sherry vinegar and 2 to 4 teaspoons oil in one medium bowl instead of two separate small bowls. 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: Skip the drizzles of oil on the potatoes, green beans, and/or white beans and you will cut 20 to 60 calories and 2.5 to 7 grams of fat per serving. Save one of the eggs and half the potatoes for breakfast the next morning and you will shave an additional 50 calories and 2 grams of fat from dinner.

Nutrition per serving

Protein: 17g (34% DV), Fiber: 8g (32% DV), Total Fat: 28g (43% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 3.5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 230mg (77% DV), Sodium: 790mg (33% DV), Carbohydrates: 30g (10% DV), Total Sugars: 5g, Added Sugars: 0g (0% DV).
Contains: Eggs, Tree Nuts


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and cook the potatoes and green beans

  • Cut the potatoes into ¼-inch-thick slices.
  • Trim the stem ends from the green beans.
In a medium sauce pot, cover the potatoes with 1 to 2 inches of cold tap water and season with salt. Bring to a boil, reduce to a simmer, and cook until the potatoes are tender, 4 to 5 minutes. Using a slotted spoon, transfer the potatoes to a small bowl.
Return the water to a boil; add the green beans and cook until crisp-tender, 2 to 4 minutes. Drain, rinse under cold water, and pat dry. Transfer to another small bowl.
Add half the sherry vinegar to the potatoes and the other half to the green beans. Drizzle the potatoes and green beans with 1 to 2 teaspoons oil each, season with salt and pepper, and toss to coat. While the potatoes and green beans cook, boil the eggs.


Cook the eggs

Bring a small sauce pot of water to a boil and fill a small bowl with ice water. Carefully lower the eggs into the boiling water and cook for exactly 5 minutes for soft-cooked (for hard-cooked eggs, cook for 3 to 4 minutes longer). Transfer the eggs to the ice water to cool. Carefully peel the eggs.
While the eggs cook, prepare the remaining salad ingredients.


Prep the remaining ingredients

  • Rinse the white beans.
  • Trim the root end from the butter lettuce. Separate the leaves.
  • Cut the cherry tomatoes in half.
  • Cut the eggs in half lengthwise.
In a small bowl, drizzle the white beans with 1 to 2 teaspoons oil and season to taste with salt and pepper.



Transfer as many butter lettuce leaves as you like to individual bowls. Set the potatoes, green beans, white beans, tomatoes, eggs, and olives in small piles on top of the lettuce. Dollop the toppings with some of the romesco and serve the remaining romesco on the side.

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