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

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:6 servings
Test Kitchen Approved
TOTAL TIME: Prep: 40 min. Cook: 25 min.
MAKES: 6 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 pound small red potatoes, halved
  • 1 pound fresh asparagus, trimmed
  • 1/2 pound fresh green beans, trimmed
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 small red onion, halved and thinly sliced
  • 2 bunches romaine, torn
  • 6 hard-cooked 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 equals 431 calories, 26 g fat (5 g saturated fat), 212 mg cholesterol, 565 mg sodium, 37 g carbohydrate, 9 g fiber, 17 g protein.


  1. In a small bowl, whisk the first eight ingredients; set aside.
  2. Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain. Drizzle warm potatoes with 1 tablespoon vinaigrette; toss to coat and set aside.
  3. In a large saucepan, bring 4 cups water to a boil. Add asparagus; cook for 2-4 minutes or until crisp-tender. With tongs, remove asparagus and immediately place in ice water. Drain and pat dry.
  4. Return water to a boil. Add green beans; cook for 3-4 minutes or until crisp-tender. Remove beans and place in ice water. Drain and pat dry.
  5. In a small bowl, combine the kidney beans, onion and 1 tablespoon vinaigrette; toss to coat. Set aside.
  6. Just before serving, toss asparagus with 1 tablespoon vinaigrette; toss green beans with 2 teaspoons vinaigrette. Place romaine in a large bowl; drizzle with remaining vinaigrette and toss to coat. Transfer to a serving platter; arrange vegetables, kidney bean mixture, eggs, artichoke hearts and olives over lettuce. Yield: 6 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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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."

Reviewed Mar. 29, 2015

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

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."

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!"

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."

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