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White Bean Salad Nicoise

Source of Recipe


Cooking Light-4/03






List of Ingredients



• Salad:
  
• 4 ounces haricots verts, trimmed and cut in half crosswise
  
• 1/4 cup kalamata olives, pitted and sliced
  
• 1/4 cup sliced green onions
  
• 4 ounces trimmed arugula
  
• 1 (16 ounce) can cannellini beans or other white beans, rinsed and drained
  
• 1 (7 ounce) bag fresh baby spinach
  
• Dressing:
  
• 1/4 cup lemon juice
  
• 2 tablespoons chopped fresh flat-leaf parsley
  
• 2 tablespoons chopped fresh basil
  
• 1 tablespoon Dijon mustard
  
• 2 teaspoons extra-virgin olive oil
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon freshly ground black pepper
  
• 2 cloves garlic, minced
  






Instructions



1. To prepare salad, cook haricots verts in boiling water 2 minutes or until crisp-tender. Drain and plunge into cold water, and drain. Place the haricots verts in a large bowl. Add kalamata olives and next 4 ingredients (kalamata olives through baby spinach), and toss gently to combine.
   
   
2. To prepare dressing, combine lemon juice, parsley, basil, mustard, olive oil, salt, pepper and garlic, stirring with a whisk. Drizzle dressing over salad, and toss gently to coat.
   
   
3. Yield: 6 servings (serving size: 2 cups). 86 cal, 2.9g fat, 3.9g pro, 12.1g carb, 4g fiber, 0mg chol, 2.3g iron, 338mg sod, 94mg calc.