Cold Provençal White Bean Salad

Name: Cold Provençal White Bean Salad
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

11 ingredients

4 steps

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

Directions

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.
2

In a small bowl, combine the vinegar, oil, mustard, and garlic. Blend thoroughly with a whisk or an immersion blender.
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).
4

Serve either chilled or at room temperature on lettuce leaves and garnish with the tomato wedges.