White bean niçoise salad with romesco
Gluten Free, Vegetarian, Lean & Clean, Dairy-Free, Soy-Free
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.
- 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)
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.
Prep and cook the potatoes and green beans
- Cut the potatoes into ¼-inch-thick slices.
- Trim the stem ends from the green beans.
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
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.
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). Not a significant source of trans fat. Contains: Tree nuts, eggs.