====== White Bean Niçoise Salad ======
{{tag>Recipe Vegetarian LowCarb 5}}

|  2  | Servings |

^  Qty  ^ Unit ^ Ingredient ^
|  1  | ea | Head butter lettuce (350 g w/root ball) |
|  3  | ea | Egg |
|  2  | med | Red potatoes (180 g) |
|  6  | oz | Green beans (185 g) |
|  1  | tbsp | Sherry vinegar |
|  8  | ea | Grape tomatoes (85 g) |
|  ¼  | cup | Kalamata olives (40 g) |
|  ½  | cup | White beans |
|  ⅓  | cup | Red pepper vinaigrette |

  - Prep
    - Tear lettuce into bite sized pieces and wash.
    - Cut potatoes into quarter inch thick bite sized pieces
    - Cut olives into rounds
    - Cut green beans into bite sized pieces
  - Cook
    - Boil eggs 5 to 10 minutes (to desired consistency).  Remove to a cool water bath.
    - Boil potatoes in same water for 10 to 12 minutes.  Remove, drain, and put in a medium mixing bowl.
    - Boil green beans in the same water for 4 to 5 minutes.  Remove, drain, and add to mixing bowl.
    - Mix vinegar with olive oil and shake to emulsify.
    - Add vinegar & oil, tomatoes, olives, and beans and stir to combine.
    - To serve, toss lettuce in vinaigrette and top with bean mixture.  Garnish with quartered eggs.