White bean niçoise salad with red pepper vinaigrette

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

White bean niçoise salad with red pepper vinaigrette

Vegetarian, Diabetes-Friendly, Gluten-Free, Lean & Clean, Soy-Free, Dairy-Free, Mediterranean

2 Servings, 450 Calories/Serving

20 Minutes

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.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note 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 cherry tomatoes
  • 1 tablespoon sherry vinegar
  • ¼ cup pitted Kalamata olives
  • Sun Basket red pepper vinaigrette (EVOO - roasted red peppers - red wine vinegar - Dijon mustard - kosher salt)

Nutrition per serving

Calories: 450, Protein: 15g (30% DV), Fiber: 7g (28% DV), Total Fat: 30g (46% DV), Monounsaturated Fat: 20g, Polyunsaturated Fat: 3g, Saturated Fat: 4.5g (23% DV), Cholesterol: 230mg (77% DV), Sodium: 680mg (28% DV), Carbohydrates: 27g (9% DV), Total Sugars: 5g, Added Sugars: 0g (0% DV).
Contains: Eggs

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.


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

Wash produce before use


Prep and cook the potatoes and green beans

  • Scrub or peel the potatoes; cut the potatoes crosswise into ¼-inch-thick slices.
  • Trim the stem ends from the green beans if needed.
In a medium sauce pot, add the potatoes and fill with lightly salted water. Bring to a boil, then reduce to a vigorous simmer and cook until tender, 10 to 12 minutes. Using a slotted spoon, transfer the potatoes to a large bowl.
Return the water to a boil, add the green beans, and cook until crisp-tender, 4 to 5 minutes. Drain and rinse under cold water. Transfer the beans to the bowl with the potatoes. While the water heats and the potatoes and green beans cook, prepare 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 6 minutes for soft-cooked (for firmer yolks, cook 1 to 3 minutes longer). Transfer the eggs to the ice water to cool. Carefully peel the eggs. While the water heats and the eggs cook, prepare the remaining ingredients.


Prep the remaining ingredients; finish the potatoes and green beans

  • Rinse the white beans.
  • Trim the root end from the lettuce; separate the leaves.
  • Cut the tomatoes in half.
  • Cut the eggs in half lengthwise.
In a small bowl, stir together the white beans and 1 to 2 tablespoons oil. Season to taste with salt and pepper. To the bowl with the potatoes and green beans, add the sherry vinegar and 1 teaspoon [2 tsp] oil and toss to coat. Season to taste with salt and pepper.


Transfer as many lettuce leaves as you like to individual bowls. Place the potatoes and green beans, white beans, tomatoes, eggs, and olives in small piles on top of the lettuce. Drizzle with the red pepper vinaigrette and serve.
Kids Can!
  • Time the potatoes and green beans.
  • Peel the eggs.
  • Rinse the white beans.
  • Separate the lettuce leaves.
  • Stir the white beans and oil.