Roasted Potato and Green Bean Nicoise Salad

I remember eating nicoise salad years ago, but tended to push around the tuna or other fish that was included.  For some reason, fish did not belong in a salad.  With salad season quickly approaching, I decided to recreate this classic salad with a vegan twist.  The roasted potatoes, combined with crispy green beans and a tangy dressing are quite satisfying.

 

Ingredients

  • 24 oz fingerling or yukon gold potatoes – cut into 1 inch chunks
  • 12 oz green beans – ends removed and cut into 1 inch pieces
  • 1/3 c red onion – diced
  • 1/3 c kalamata olives – rough chopped
  • 2 T capers
  • 2 T grape seed or olive oil
  • 2 T apple cider vinegar
  • 2 T lemon juice
  • 2-3 cloves garlic – minced
  • 1 T miso paste (I use chickpea miso)
  • 2 T nutritional yeast
  • zest of 1/2 lemon

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Directions

  • Preheat oven to 425
  • Cut potatoes into 1 inch chunks and place in casserole dish.  Roast for 30-45 minutes or until a fork gently pierces potatoes.  You can toss the potatoes in a bit of olive or grape seed oil before roasting if you choose.
  • Rinse green beans and trim ends.  Cut into 1 inch pieces.
  • Place in small bowl and steam or microwave until lightly crunchy (about 5 minutes).
  • Immediately strain beans and rinse under cold water.

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  • Dice red onion and roughly chop kalamata olives.
  • Place red onion, olives and capers in large bowl.

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  • Combine the remaining ingredients (except for lemon zest) in small bowl and whisk to incorporate dressing.
  • Pour dressing over onion mixture and stir.
  • Once potatoes are roasted (and still warm) add to onion mixture and stir to coat with dressing.

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  • Add green beans to salad mixture and combine.
  • Zest lemon over potato/green beans and stir to incorporate all ingredients.
  • Serve warm or chill in refrigerator.

 

Enjoy!!

You can always add cherry tomatoes to this dish.  I’m just not a fan of raw tomatoes.  Need a bit a protein?  Add some chickpeas!

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