Best Provencal Bean Salad Recipes

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

Ingredients

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.

PROVENCAL BEAN SALAD

Provencal Bean Salad image

Lightly coated in reduced-fat tarragon mayonnaise, this refreshing three-bean salad perks up summer meals. Every bite bursts with flavor. -Suzanne Banfield, Basking Ridge, New Jersey

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 11

Ingredients

3/4 pound fresh green beans, trimmed
3/4 pound fresh wax beans, trimmed
1 pound grape tomatoes, halved
1 can (15 ounces) cannellini beans, rinsed and drained
1/2 cup pitted Greek olives
1/2 cup reduced-fat mayonnaise
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
1 tablespoon lemon juice
1 garlic clove, minced
1/2 teaspoon salt
Dash pepper

Steps:

In a large saucepan, bring 4 cups water to a boil. Add green and wax beans; cover and cook for 3 minutes. Drain and immediately place beans in ice water. Drain and pat dry., Place the beans, tomatoes, kidney beans and olives in a large bowl. In a small bowl, whisk the remaining ingredients; pour over salad and toss to coat.

Nutrition Facts : Calories 102 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 321mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges