Salad Niçoise - Oxygen Magazine

Salad Niçoise

With fresh veggies, whole grains, healthy fats and lean protein, this salad has all the fit-girl favorites.

Ready in 20 minutes • Makes 1 serving


  • 2 cups water
  • 1/2 cup greens beans, cut into 1" pieces
  • 1/4 cup fresh or frozen corn
  • 1/2 cup whole-grain pasta
  • 1/4 cup canned navy beans
  • 2 tbsp balsamic vinegar
  • Sea salt and freshly ground pepper, to taste
  • 6 romaine leaves, chopped
  • 3 oz canned tuna
  • 8 kalamata olives, halved
  • 1/8 red onion, thinly sliced
  • 1/4 red bell pepper, sliced


  1. Bring water to a boil in a saucepan. Blanch green beans and corn. Set aside.
  2. Add pasta to boiling water and cook al dente, about 10 minutes.
  3. When pasta is done, combine with navy beans in a bowl and toss with vinegar, sea salt and pepper. Set aside.
  4. Place lettuce on a large plate and arrange the rest of the ingredients on top. Serve.

Nutrients per serving: Calories: 410, Total Fats: 10 g, Saturated Fat: 1 g, Trans Fat: 0 g, Cholesterol: 26 mg, Sodium: 690 mg, Total Carbohydrates: 53 g, Dietary Fiber: 11 g, Sugars: 9 g, Protein: 33 g, Iron: 5 mg

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