White Bean Niçoise-Style Lunch Salad with Jammy Eggs

Ingredients

• 2 Can canned cannellini beans - 2 (15-ounce cans), drained and rinsed, drained and rinsed
• 1 Pound baby potatoes - 1 (pound), halved, halved
• 12 Ounce green beans - 12 (ounces), trimmed, trimmed
• 1 Pint cherry tomatoes - 1 (pint), halved, halved
• 0.5 Cup Kalamata olives - 1/2 (cup), pitted and halved, pitted and halved
• 2 Count large eggs - 2 (count), Cooked for jammy yolks and used as a small accent rather than the main protein.
• 0.25 Cup extra-virgin olive oil - 1/4 (cup)
• 2 Tablespoon red wine vinegar - 2 (tablespoons)
• 2 Teaspoon gluten-free Dijon mustard - 2 (teaspoons)
• 1 Count garlic - 1 (clove), minced, minced
• 0.75 Teaspoon kosher salt - 3/4 (teaspoon)
• 0.5 Teaspoon black pepper - 1/2 (teaspoon)

Instructions

1. Prep the vegetables and beans

   1. *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*.

2. Boil the potatoes and green beans

   2. 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.

3. Drain and cool

   3. 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*.

4. Cook the jammy eggs

   4. 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*.

5. Peel and halve the eggs

   5. Peel the eggs and cut them in half. Keep the eggs aside so they remain a *jammy egg accent* rather than the *main protein*.

6. Whisk the dressing

   6. 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*.

7. Assemble the salad

   7. 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*.

8. Portion and serve

   8. 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.