Green Bean Nicoise Salad
on Aug 28, 2019, Updated May 30, 2025
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Capers, shallots, Dijon, olives, sherry vinegar, fresh herbs - it’s really a vinaigrette on steroids.
In this recipe, green beans are dressed with a really punchy vinaigrette made with capers, shallots, Dijon, olives, sherry vinegar, and fresh herbs. This recipe is essentially the dressed green beans from a Nicoise salad. (Nicoise salad is a Provencal-style salad that features bites of tuna, hard-boiled eggs, green beans, black olives, tomatoes, and an olive oil-based vinaigrette. It’s bright and textural, and when I was recently in Nice, France, I ate one every single day for lunch or dinner.)
Nicoise green beans make a perfect side for any Mediterranean-style meal. Try them with Provençal Fish Soup, Grilled Provencal Chicken and Peppers, or Mediterranean Braised Lamb Shoulder Chops.
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Green Bean Nicoise Salad: Green beans are dressed with a really punch vinaigrette amade with Capers, shallots, Dijon, olives, sherry vinegar, and fresh herbs.
This Green Bean Nicoise Salad would be perfect to bring along on a picnic, and perfect to bring to a potluck. You should definitely make this when you can grab fresh green beans from the farmer’s market or your neighbor’s garden, but this green bean side dish would be great all year round.
In the photos, you’ll see a little assortment of vegetable sides. Yeah, they’re not all based on the same seasons, but don’t they look nice together? That’s Roasted Cauliflower and Carrots with Olive Drizzle and Asparagus with Spinach-Parsley Pesto Creme Fraiche flanking this dish.
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How to Make Green Bean Nicoise Salad
- Prepare the green beans: Boil the green beans for 2-3 minutes. Drain, then immediately plunge the beans into the bowl of ice water to stop the cooking.
- Make the dressing: In a large bowl, combine the olive oil, shallots, sherry vinegar, Dijon, capers, honey, salt and pepper, olives, basil, and dill.
- Combine all the ingredients: Add the beans and toss to coat with the dressing. Serve at room temperature.
What to Serve With Green Bean Niçoise Salad
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Green Bean Nicoise Salad
Ingredients
- Kosher salt to taste
- 1 pound haricot vert or green beans (trimmed)
- ⅓ cup extra virgin olive oil
- 2 tablespoons minced shallots
- 2 tablespoons sherry vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon capers (drained and chopped)
- 1 teaspoon honey
- Freshly ground black pepper to taste
- ½ cup pitted black olives (roughly chopped)
- 2 tablespoons thinly sliced fresh basil leaves
- 1 tablespoon chopped dill
Instructions
- Bring a large saucepan of salted water to a boil. Have a large bowl of ice water nearby. Add the green beans to the pot and cook for 2 minutes for haricot vert, 3 minutes for regular green beans. Drain, then immediately plunge the beans into the bowl of ice water to stop the cooking. When cool, drain and shake off as much excess water as possible.
- In a large bowl combine the olive oil, shallots, sherry vinegar, Dijon, capers, honey, salt and pepper, olives, basil and dill. Add the beans and toss to coat with the dressing. Taste and adjust seasonings as needed. Serve at room temperature.
Oops, I just realized I forgot to actually rate the recipe, lol. Definitely 5 stars, when served Marinated and cold (see my review).
I wish I could give this two different ratings: As written, it’s 4 stars. Good, but not spectacular. HOWEVER. if the whole thing is left to marinate a few days (the beans in the dressing), then served cold, this becomes 6 stars (if I could give 6 stars, hahaha!). Truly SPECTACULAR!!! The only change I made was to use Kalamata olives. Also, it is essential to use fresh herbs!!! Don’t cut corners on this one. I don’t even like green beans that much, and I couldn’t stop eating this!!! This recipe is just brilliant!
Can you make this a day in advance…I would like to make this for thanksgiving and make the day before…thoughts?
Ye! I would make the dressing and cook the green beans, and keep them separate and toss them about an hour before serving so the beans hold their green color. Definitely do the ice bath part after cooking the green beans.