Cold Provençal White Bean Salad
A refreshing Mediterranean-style salad featuring tender white beans dressed in a tangy Dijon vinaigrette, complemented by green onions, olives, and fresh tomatoes. Perfect for warm summer days or as a protein-rich side dish.
Ingredients
- •2 cups dried small white beans
- •6 cups water
- •¼ cup white wine vinegar
- •½ cup olive oil
- •2 tablespoons Dijon mustard
- •2 cloves garlic
- •4 whole green onions
- •1 cup Mediterranean-style olives
- •to taste salt and pepper
- •6 leaves lettuce leaves
- •2 whole small tomatoes
- •cut into wedges
- •for garnish
Cooking Instructions
- 1.
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.
480 min
- 2.
In a small bowl, combine the vinegar, oil, mustard, and garlic. Blend thoroughly with a whisk or an immersion blender.
5 min
- 3.
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).
5 min
- 4.
Serve either chilled or at room temperature on lettuce leaves and garnish with the tomato wedges.
5 min