Vegan White Bean Niçoise Salad

Vegan White Bean Nicoise Salad

This vegetarian version of the classic niçoise salad uses roasted white beans and caper to offer a similar seafood flavor and aroma, while staying plant-based. A simple dressing and all the classic niçoise accoutrements make this a satisfying salad for any occasion.

Vegan White Bean Niçoise Salad

I have made many different versions of the niçoise salad on this blog, but this may be my favorite. Okay, I say that about every new version of every new recipe, but I’m really blown away by how much flavor capers add to white beans and give this vegetarian salad a hearty flavor.

Vegan White Bean Nicoise Salad

Traditionally, this French-original salad comes with hard oiled eggs and tuna or anchovies. Now, capers are often associated with seafood (you may have heard of lemon caper sauces) – they’re little flower buds on plants that are pickled in a salty brine. They’re divine!

Capers have a lot of different uses and once you realize their power here in this salad, you may try roasting them or adding them to many different sauces, like some chicken piccata.

Vegan White Bean Nicoise Salad

Now, if you’re looking for more traditional niçoise salads, try these:


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5 from 1 vote

White Bean Nicoise Salad

Servings: 4 people


  • 1 ¼ pound small red potatoes quartered
  • 8 ounces string beans
  • 2 (15-ounce) cans cannellini beans drained and rinsed
  • 2.5 tablespoons drained capers
  • olive oil to drizzle
  • ¼ teaspoon garlic powder
  • salt and pepper
  • 1 heaping cup cherry tomatoes
  • 1 8-ounce container mixed greens of choice (your preference – anything but romaine works well)
  • ½ cup pitted and halved kalamata olives

For the dressing:

  • ¼ cup extra virgin olive oil
  • 2 tablespoons white wine vinegar (or red wine vinegar)
  • 2 teaspoons lemon juice
  • 2 teaspoons coarse ground mustard
  • 2 teaspoons fresh thyme leaves
  • 1 tablespoon minced shallots
  • Salt and pepper to taste


  • Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper and spread out the potatoes, then string beans, and the white beans, all divided into sections. Add the capers to the white beans. Drizzle everything with olive oil and season with garlic powder, salt and pepper. Toss each section together until coated. Roast for 25 minutes until potatoes are browned, tossing everything halfway through.
  • While everything roasts, prepare the rest of the salad. For the dressing, whisk all of the ingredients for the vinaigrette together and set aside. Then, halve the tomatoes and set aside.
  • Once the vegetables and beans are done roasting, assemble your salads. Divide the greens onto plates or bowls. Top each equally with green beans, potatoes, white bean-caper mixture, tomatoes, Kalamata olives, and then drizzle over with dressing.  Serve.

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Shelly L. says:
Thanks for this creative whole food vegan recipe! It was easy and delicious!

5 stars

Meaghan says:
That's so great to hear! Thank you for sharing!
Meaghan says:
You are so welcome!!

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this is my third time packing a hospital bag, and I've never packed it this early buttttt with identical (mono-di) twins, they tend to come early, so I'm prepared! plus, with everything going on with my toddlers (sleep regressions, potty training, childcare shifts), the last thing I need to worry about is being ready for the hospital. 🥴 🏥⁣

so what's in my bag? 🎒 pretty much the same as my bag with Roma, with a few tweaks for twins. here's the list, in case you're packing yours and want a good base: ⁣

to note: some of the larger & last-minute items I write on a sticky note 🟨 and place it on top of the bag, so I remember and if Lu has to grab my bag, he knows what to add last minute! ⁣

Photo ID & Insurance card⁣
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DOPP KIT (all travel-sized)⁣
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1️⃣ SAUTÉ -  this is my favorite way to enjoy zoodles. toss them over medium-high heat until al dente (with or without cooking oil.) the moment you notice them getting soggy, remove them from heat, drain into a colander, and pat dry. I recommend pouring a sauce on top instead of tossing with a sauce, to avoid extra wateriness. I LOVE a bolognese over zoodles.⁣

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search the blog for the recipe! 🖥️⁣

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