Hey there! How’s it going? Are you enjoying your summer? I hope you are. And I hope you also enjoy this Vegan Salad Nicoise with Mustardy White Beans.
I made this recently and was nervous about bringing the idea to life as I had it in my head. Specifically, I really wanted a tangy, punchy bean component but wasn’t sure I could execute it as I had it in my mind.
You know how sometimes you have an idea in your mind for a dish and then it turns out funky? I was worried about it. But somehow, by tasting as I went, I got it right on the first try! Yippee!
The mustardy white beans add the perfect punch to this nicoise-inspired salad, and take the place of eggs as a creamy, cold protein. They play nicely with cold boiled potatoes, chilled cooked green beans, tomatoes, and other veggies. It’s a veggie-powered, flavor and texture slam-dunk, in my humble opinion.
Classic nicoise also has olives. You can do olives, and/or capers! Both add that salty punch. If you don’t have these on hand, the salad is still satisfying without it.
Speaking of using what you have on hand, I added some leftover cooked and cooled cauliflower to my salad and loved it. Sure, it is not ‘traditional’ in nicoise salad, but I’m all about using what’s on hand. I imagine grilled squash or zucchini would also be wonderful.
Anyways, this Vegan Salad Nicoise with Mustardy White Beans is probably my favorite addition to the summer salad series I’ve had going this summer, and certainly worth making if you’re looking for a light, yet filling and nourishing meal.
I hope you make this Vegan Salad Nicoise with Mustardy White Beans and I hope you like it! If you do, let me know! Reach out in the comments down below, or pop over to chat on Instagram, Twitter, or YouTube!
Vegan Salad Nicoise with Mustardy White Beans
Prep Time: 45 minutes
Yield: ~2 entree or 4 side salads
INGREDIENTS – SALAD:
- 2 1/2 heads romaine lettuce (about 6-8 cups)
- 10 ounces green beans ( or preferably hericot verts)
- 2 large tomatoes, or 1/2 cup cherry tomatoes
- 1/4 cup carrots
- 1 large cucumber, or 2 small Persian Cucumbers
- 1 to 1 1/2 pounds red-skinned potatoes (4-6)
- 1/4 cup olives or capers (optional)
- 1 cup other steamed or grilled & cooled vegetable of choice (I used leftover steamed/grilled cauliflower in mine; I imagine many other veggies you may have on hand would also taste great – use what you got!)
DRESSING OPTIONS: For this salad, I suggest either doubling the mustardy white bean dressing and using half as additional dressing for the salad OR I prefer simply using olive oil, a good-quality balsamic and salt & pepper.
INGREDIENTS – Mustardy White Beans:
- 1 16-ounce can white beans
- 1/2 small chopped shallot
- 1/4 cup chopped parsley
Mustardy White Bean Dressing:
- 3 tablespoons spicy brown mustard (I used Gulden’s) or, if you prefer, dijon mustard
- 2 tablespoons white vinegar
- 1 tablespoon olive oil (optional)
- 2 tablespoons warm water
- 1/2 teaspoon maple syrup (if the recipe tastes too acidic to you, feel free to add a little more)
- salt & pepper to taste
- Wash and scrub potatoes. Bring water to a boil in a medium-sized pot. Add potatoes and cook until tender, about 12-18 minutes. Remove and allow to cool.
- Clean and trim ends of green beans.. Bring another small-size pot of water to a boil. Fill a small bowl with ice water and place it nearby working space. Add green beans to boiling water and cook until crisp-tender, roughly 2-4 minutes. Drain beans from boiling water and place into ice water to cool. Remove from ice water and pat dry. Set aside.
- While potatoes are boiling and cooling, prepare the bean salad. Drain and rinse the beans and place in a bowl. Dice shallot into small pieces and add to the boil. Chop and add parsley.
- Make mustardy dressing (double if you also want to use as salad dressing): In a small dish, whisk together mustard, vinegar, olive oil, water, maple syrup, and a dash of salt. Taste. If too acidic, add a bit more oil (1/2 tablespoon at a time) and/or a bit more maple syrup (~1/4 teaspoon). Personally I love this tasting extra punchy and vinegary, but I understand too much acidity or spiciness turns some people off. Once you have your dressing figured out, pour over beans and toss. Add more salt and pepper to taste. Set aside and allow to marinate.
- Begin prepping your vegetables. Wash all vegetables. Chop romaine into bite-sized pieces. Peel and slice carrots and cucumbers into coins. Slice tomatoes into bite-sized pieces. Add romaine, carrots, cucumbers, and tomatoes to a large boil or assemble on a plate.
- Once potatoes have cooled and you are ready to serve, add beans to the vegetable bowl or platter. Slice potatoes in half and add to bowl or platter. Garnish with olives.
- If you did not double mustardy dressing, serve with good olive oil, balsamic vinegar, salt and pepper (we just poured over our salads; this was enjoyable and let the flavors of the bean salad and vegetables shine) to taste.
You may also like:
- Broccoli Cauliflower Crunch Salad
- Homemade Panera Strawberry Poppyseed Salad
- Nectarine Butter Lettuce Salad with Vegan Goat Cheese