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Veggie Nicoise Salad

14 reviews
Total Time
Prep: 40 min. Cook: 25 min.

By Taste Of Home Editorial Team

Recipe by Elizabeth Kelley, Chicago, Illinois

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Oct. 27, 2023

More and more people in my workplace are becoming vegetarians. When we cook or eat together, the focus is on fresh produce. This salad combines some of our favorite ingredients in one dish—and with the hard-boiled eggs and kidney beans, it delivers enough protein to satisfy those who are skeptical of vegetarian fare. —Elizabeth Kelley, Chicago, Illinois

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Test Kitchen Approved

Veggie Nicoise Salad

14 reviews
Prep Time 40 min
Cook Time 25 min
Yield 8 servings

Ingredients

  • 1/3 cup olive oil
  • 1/4 cup lemon juice
  • 2 teaspoons minced fresh oregano
  • 2 teaspoons minced fresh thyme
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1/4 teaspoon coarsely ground pepper
  • 1/8 teaspoon salt
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 small red onion, halved and thinly sliced
  • 1 pound small red potatoes (about 9), halved
  • 1 pound fresh asparagus, trimmed
  • 1/2 pound fresh green beans, trimmed
  • 12 cups torn romaine (about 2 small bunches)
  • 6 hard-boiled large eggs, quartered
  • 1 jar (6-1/2 ounces) marinated quartered artichoke hearts, drained
  • 1/2 cup Nicoise or kalamata olives
Text Ingredients

Directions

  1. For vinaigrette, whisk together the first 8 ingredients. In another bowl, toss kidney beans and onion with 1 tablespoon vinaigrette. Set aside bean mixture and remaining vinaigrette.
  2. Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; simmer, covered, until tender, 10-15 minutes. Drain. While potatoes are warm, toss with 1 tablespoon vinaigrette.
  3. In a pot of boiling water, cook asparagus just until crisp-tender, 2-4 minutes. Remove with tongs and immediately drop into ice water. Drain and pat dry. In same pot of boiling water, cook green beans until crisp-tender, 3-4 minutes. Remove beans; place in ice water. Drain and pat dry.
  4. To serve, toss asparagus with 1 tablespoon vinaigrette; toss green beans with 2 teaspoons vinaigrette. Toss romaine with remaining vinaigrette; place on a platter. Arrange vegetables, kidney bean mixture, eggs, artichoke hearts and olives over the top.

Nutrition Facts

1 serving: 329 calories, 19g fat (4g saturated fat), 140mg cholesterol, 422mg sodium, 28g carbohydrate (6g sugars, 7g fiber), 12g protein. Diabetic Exchanges: 3 fat, 2 vegetable, 2 medium-fat meat, 11/2 starch.

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