White Bean Nicoise Salad (adapted from The First Mess blog) - AMY'S GARDEN
White Bean Nicoise Salad with vinegared onions, mini potatoes, capers, and fresh herbs—perfectly dressed and refreshing.
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Cooking tools:
- Mandoline
- Mixing bowl
- Saucepan
- Stove
- Slotted spoon
- Whisk
- Chef's knife
- Cutting board
- Colander
- Kitchen towel
- Airtight container
- Refrigerator
- Plate
Ingredients
- 1 medium spring onion, peeled and thinly sliced
- 3 tablespoons white wine vinegar
- sea salt
- ground black pepper
- 1 1⁄2 lbs mini potatoes
- 1 tablespoon capers
- 1 teaspoon grainy mustard
- 1⁄3 cup extra virgin olive oil
- 1⁄2 cup cooked white beans (I like to use canned garbanzo beans)
- 1 stalk celery, fine dice
- 1⁄2 lb green beans, ends trimmed
- 4 radishes, thinly sliced
- 1⁄4 cup finely sliced chives or spring onion greens
- 1⁄4 cup finely chopped flat leaf parsley
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