Provencal Bean Salad - Sharon Palmer, The Plant Powered Dietitian

Provencal Bean Salad Recipe – Recent, Flavorful & Simple Mediterranean Facet

Searching for a light-weight, wholesome, and flavor-packed dish? This vegetarian, vegan, and gluten-free Provencal Bean Salad brings the colourful tastes of the South of France proper to your desk. Made with a combination canned beans, inexperienced beans, contemporary herbs, juicy tomatoes, and a zesty olive oil French dressing, it’s the proper Mediterranean salad for summer season picnics, fast lunches, or elegant dinners. Not solely is it simple to make, however it’s additionally naturally vegan, gluten-free, and wealthy in plant-based protein. Let’s dive into this scrumptious French-inspired recipe that’s as nourishing as it’s stunning.

Ahh, the flavors of Provence—lemons, rustic beans, and lavender. This area—well-known for his or her fields of lavender—might be one of many first to deliver this aromatic flower into the kitchen. Lavender is a key ingredient within the well-known herb mix generally known as Herbes de Provence, which is included on this aromatic, flavorful Mediterranean-style bean salad. Since Southern California has an analogous local weather to Provence, I develop lots of the identical meals in my backyard: lemons, herbs, beans, tomatoes, and lavender. I got here to the kitchen to discover the flavors of Provence utilized to a easy, American traditional: Three Bean Salad. Tossed with freshly cooked inexperienced beans and an Herbs de Provence-infused French French dressing, this recipe for Provencal Bean Salad is a powerfully flavorful dish you gained’t quickly overlook!

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Description

Get pleasure from a refreshing vegetarian and vegan Provencal Bean Salad filled with Mediterranean flavors, herbs, and olive oil. Simple, wholesome, and excellent for summer season meals or meal prep!

Bean Salad:

1 pound contemporary inexperienced beans, trimmed
1 (15-ounce) can cannellini beans, rinsed, drained
1 (15-ounce) can kidney beans, rinsed, drained
1 (15-ounce) can garbanzo beans (chickpeas), rinsed, drained
½ crimson onion, sliced in half, after which into rings
1/2 cup contemporary cherry tomatoes, sliced in half
1/2 cup olives, pitted, drained
1 cup chopped contemporary parsley

Provencal French dressing:

Garnish: Elective

Deliver a medium pot of water to boil and place inexperienced beans within the pot, cowl with a lid, and cook dinner simply till crisp tender however vibrant inexperienced (about 6 minutes). Take away from warmth, drain, and funky barely.
Whereas inexperienced beans are cooking, put together the opposite substances of the salad. Combine cannellini beans, kidney beans, garbanzo beans, onion, cherry tomatoes, olives, and parsley in a big bowl. When inexperienced beans are cooked and cooled barely, add the inexperienced beans.
To organize French dressing, whisk collectively olive oil, lemon juice, mustard, garlic, Herbes de Provence, salt (non-obligatory), and black pepper in a small dish.
Toss French dressing into bean salad. Garnish with lavender, if desired.
Serve instantly or chill till serving time.

Makes 8 servings (about 1 cup every).

Prep Time: quarter-hourCook dinner Time: 6 minutesClass: SaladDelicacies: Mediterranean, Provencal, American