Cold Provençal White Bean Salad Recipes

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COLD PROVENçAL WHITE BEAN SALAD



Cold Provençal White Bean Salad image

Provided by Lynn Alley

Categories     Soup/Stew     Slow Cooker     Bean     Legume

Yield Serves 6 to 8

Number Of Ingredients 11

2 cups dried small white beans
6 cups water
1/4 cup white wine vinegar
1/2 cup olive oil
2 tablespoons Dijon mustard
2 cloves garlic, pressed
4 green onions, green part only, very thinly sliced
1 cup Mediterranean-style olives, pitted and halved
Salt and freshly ground black pepper to taste
6 to 8 large lettuce leaves
2 small tomatoes, cut into wedges, for garnish

Steps:

  • Thoroughly rinse the beans and place them and the water in the slow cooker insert. Cover and cook on low for 6 to 8 hours, or until the beans are tender. Quickly and gently pour them into a colander and drain them. (You can reserve the cooking water and use it to thicken soups or stews.) Transfer the beans to a serving bowl.
  • In a small bowl, combine the vinegar, oil, mustard, and garlic. Blend thoroughly with a whisk or an immersion blender.
  • Pour the dressing over the beans and mix thoroughly. Add the green onions, olives, and salt and pepper to taste, and toss by hand (or if you must, using spoons).
  • Serve either chilled or at room temperature on lettuce leaves and garnish with the tomato wedges.

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