Description
Green Bean Salad with Shallot Vinaigrette is full of flavor and texture while being simple to put together. Its components are evocative of a French Niçoise salad, minus the tuna and the anchovies. It's great as an easy lunch, a weeknight veggie side dish, or an elegant holiday dinner.
Ingredients
Units
Scale
Green Bean Salad Ingredients
- 1 lb fresh green beans, trimmed and washed
- 5 small potatoes, any type
- 1 pint grape of cherry tomatoes, cut in half
- 2 eggs
- 1 red bell pepper, thinly sliced
- 1/2 cup olives, any type you like
Shallot Vinaigrette Ingredients
- 1 tbsp shallot, finely minced
- 3 tbsp red wine vinegar
- 2 tbsp extra virgin olive oil
- 2 tsp Dijon mustard
- 1/2 tsp dry oregano
- 1/8 tsp salt
- 1/8 tsp black pepper
Instructions
- Blanch the green beans by boiling them for 3 minutes and then placing them in a bowl of cold of ice water to stop the cooking process.
- Boil the potatoes until tender, peel and quarter them.
- Boil the eggs and cut them in half.
- Put all the salad dressing ingredients in a jar for which you have a tight lid, close the lid, and shake until well combined.
- Transfer the green beans to a serving platter and top with tomatoes, potatoes, peppers, eggs, and olives.
- Pour the dressing on the salad right before serving.
Notes
- To make ahead, prepare all the ingredients and keep them separately. Assemble and dress the salad before serving.
- You can use roasted red peppers instead of fresh red bell peppers.
- Add any seasonal vegetables you have on hand.
- Add capers and pickled onions for an extra punch of flavor
- Do you want to make this salad vegan? Add chickpeas, cannellini beans, or tofu instead of the eggs.
- Prep Time: 15
- Cook Time: 20
- Category: salad
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size: 1/4 of the salad
- Calories: 250
- Sugar: 8.6 g
- Sodium: 309.3 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 31.7 g
- Fiber: 7.7 g
- Protein: 8.2 g
- Cholesterol: 93 mg