Veggie Nicoise Salad Recipe
Veggie Nicoise Salad Recipe photo by Taste of Home
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Veggie Nicoise Salad Recipe

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More and more people in my workplace are becoming vegetarians. When we cook or eat together, the focus is on fresh produce. This salad combines some of our favorite ingredients in one dish . . . and with the hard-boiled eggs and kidney beans, it delivers enough protein to satisfy those who are skeptical of vegetarian fare. —Elizabeth Kelley, Chicago, Illinois
TOTAL TIME: Prep: 40 min. Cook: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 40 min. Cook: 25 min.
MAKES: 8 servings


  • 1/3 cup olive oil
  • 1/4 cup lemon juice
  • 2 teaspoons minced fresh oregano
  • 2 teaspoons minced fresh thyme
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1/4 teaspoon coarsely ground pepper
  • 1/8 teaspoon salt
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 small red onion, halved and thinly sliced
  • 1 pound small red potatoes (about 9), halved
  • 1 pound fresh asparagus, trimmed
  • 1/2 pound fresh green beans, trimmed
  • 12 cups torn romaine (about 2 small bunches)
  • 6 hard-boiled large eggs, quartered
  • 1 jar (6-1/2 ounces) marinated quartered artichoke hearts, drained
  • 1/2 cup Nicoise or Kalamata olives

Nutritional Facts

1 serving: 329 calories, 19g fat (4g saturated fat), 140mg cholesterol, 422mg sodium, 28g carbohydrate (6g sugars, 7g fiber), 12g protein. Diabetic Exchanges: 1-1/2 starch, 2 medium-fat meat, 2 vegetable, 3 fat.


  1. For vinaigrette, whisk together first eight ingredients. In another bowl, toss kidney beans and onion with 1 cup vinaigrette. Set aside bean mixture and remaining vinaigrette.
  2. Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; simmer, covered, until tender, 10-15 minutes. Drain. While warm, toss with 1 tablespoon vinaigrette; set aside.
  3. In a pot of boiling water, cook asparagus just until crisp-tender, 2-4 minutes. Remove with tongs and immediately drop in ice water. Drain and pat dry. In same pot of boiling water, cook green beans until crisp-tender, 3-4 minutes. Remove beans; place in ice water. Drain and pat dry.
  4. To serve, toss asparagus with 1 tablespoon vinaigrette; toss green beans with 2 teaspoons vinaigrette. Toss romaine with remaining vinaigrette; place on a platter. Arrange vegetables, kidney bean mixture, eggs, artichoke hearts and olives over top. Yield: 8 servings.
Originally published as Veggie Nicoise Salad in Taste of Home April/May 2012, p58

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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dflack628 User ID: 6932371 224539
Reviewed Apr. 9, 2015

"Made this for dinner this week and it was delicious. Almost too pretty to eat. For us, it needed a bit more vinaigrette, so its a good thing a made a bit extra.

As for the whole discussion about whether or not eggs are vegetarian, my vegetarian friends and family eat eggs, but my vegan friends don't. I think its massively up to each individual's interpretation. For Pete's sake, if you don't like them, then don't eat them."

mnells89 User ID: 7428088 223796
Reviewed Mar. 29, 2015

"Looks like something more for a buffet table and for my true vegetarian/vegan pals I would omit the eggs."

AmeeY User ID: 8312448 223767
Reviewed Mar. 29, 2015

"Please don't say it's vegetarian when it has eggs. Trust me I know what I am talking about. I am from India. Yes there are those who will not eat meat but will eat eggs those are not technically vegetarians. Yes you can leave eggs out of these recipe to make it vegetarian friendly. Reason I am stressing about what to call is when vegetarian people are doing search for vegetarian items this will come up and those who are truly vegetarians makes them upset. I don't eat eggs but do eat lamb, chicken and turkey. I am not vegetarian. I do have a daughter who is total vegetarian. This looks good enough to make it and if I put eggs on side even my daughter and I can eat it."

HJMama User ID: 2251113 223534
Reviewed Mar. 25, 2015

"So leave the eggs out if you don't think they're for you & throw in some more beans or some garbanzos & it's still good. Sounds like a great salad!"

Dewlanna User ID: 244825 212953
Reviewed Jun. 1, 2014

"to mtbarn: Most vegetarians I know (including my 87 year old mother) eat eggs.

Eggs are not VEGAN, but that is something else.
This looks like a good salad to make for book club, too much work involved for hubbie and kid. :)
Looks like a very versatile salad. I think one could easily swap some of the veggies for something else that's in season, or to replace something that one knows no one cares for.
I'm giving this 5 stars to help offset mtbarn's one star rating."

mtbarn User ID: 7449559 180647
Reviewed Jun. 1, 2014

"Eggs are NOT vegetarian."

CherishedPugs User ID: 6403993 186815
Reviewed Jul. 25, 2013

"Made this for my family dinner at our cabin. It was perfect and everyone loved not only how it tasted, but how it looked! Lots of prep time for this, but well worth the effort!"

midged User ID: 1105263 195812
Reviewed Apr. 5, 2013

"Wonderful salad as guests can select the vegetables they like. Nice presentation."

interpretermom User ID: 3118724 151413
Reviewed Jun. 28, 2012

"A lot of prep time but very tasty results!"

lerajeanfoster User ID: 2190663 151412
Reviewed Apr. 9, 2012

"What a wonderful salad on our table for Easter dinner"

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