30m$16.76White Bean Niçoise-Style Lunch Salad with Jammy Eggs
A vegetarian, plant-based Niçoise-style lunch salad with white beans as the main protein and jammy eggs as a small accent. It is gluten-free, dairy-free, peanut-free, and tree nut-free.
- Energy
- 501 calories per serving
- Protein
- 19.3 g per serving
- Carbs
- 63.1 g per serving
- Fat
- 22.8 g per serving
- Sodium
- 1211 mg per serving
Shopping options
extra-virgin olive oil
0.25 Cup
Kroger® Extra Virgin Olive Oil
12%
Kalamata olives
0.5 Cup
Kroger® Pitted Kalamata Olives in Brine
44%
baby potatoes
1 Pound
Private Selection® Petite Spudlings Gourmet Gold Potatoes
100%
cherry tomatoes
1 Pint
NatureSweet Glorys Cherry Tomatoes, 10 oz
100%
green beans
12 Ounce
Kroger® Green Beans
100%
kosher salt
0.75 Teaspoon
Kroger® Coarse Kosher Salt
0%
black pepper
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
red wine vinegar
2 Tablespoon
Kroger® Red Wine Vinegar
8%
large eggs
2 Count
Kroger® Grade A Large White Eggs
17%
gluten-free Dijon mustard
2 Teaspoon
Kroger® Dijon Mustard
3%
canned cannellini beans
2 Can
Kroger® Cannellini Beans
67%
garlic
1 Count
Garlic
10%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
2 common items not selected — staples start unchecked; select them above to include them.
Cook this recipe
- canned cannellini beans-2 cans
- baby potatoes-1 lb
- green beans-12 oz
- cherry tomatoes-1 pint
- pitted Kalamata olives-0.5 cups
- large eggs-2 count
- extra-virgin olive oil-0.25 cups
- red wine vinegar-2 tbsp
- gluten-free Dijon mustard-2 tsp
- garlic-1 clove
- kosher salt-0.75 tsp
- black pepper-0.5 tsp
Prep the vegetables and beans: drain and rinse the cannellini beans, halve the baby potatoes and cherry tomatoes, trim the green beans, halve the olives, and mince the garlic.
Keep fingers tucked and the knife blade angled away while halving vegetables and mincing garlic.
Place the baby potatoes in a large saucepan, cover with water, and bring to a boil. Cook until fork-tender, about 10 to 12 minutes, adding the green beans during the last 3 minutes.
Use caution around boiling water and steam when adding the green beans.
Drain the potatoes and green beans in a colander. Rinse the green beans briefly with cool water to stop the cooking, then let everything drain well.
Meanwhile, bring a small saucepan of water to a boil. Gently lower in the eggs and cook for 7 minutes for jammy yolks, then transfer to cold water for 3 minutes.
Lower eggs gently into boiling water to avoid splashes.
Jammy yolks may be less fully set than hard-boiled eggs; cook eggs fully for anyone at higher risk from undercooked eggs.
Peel the eggs and cut them in half. Keep the eggs aside so they remain a jammy egg accent rather than the main protein.
In a small bowl, whisk together the olive oil, red wine vinegar, gluten-free Dijon mustard, garlic, kosher salt, and black pepper until smooth and emulsified.
In a mixing bowl, combine the cannellini beans, potatoes, green beans, cherry tomatoes, and Kalamata olives. Add the dressing and toss gently until the salad is evenly coated.
Divide the salad among 4 containers or plates. Top each serving with half a jammy egg and serve chilled or at room temperature; for meal prep, store the eggs separately until ready to eat.
If not serving right away, refrigerate the prepared salad and cooked eggs at 40°F or below.
How did it turn out?
Rating and review tools are unavailable right now.