Best 4 Cold Provençal White Bean Salad Recipes
Cold Provençal white bean salad is a delicious and refreshing dish, perfect for a summer picnic or light lunch. With its origins in the sunny region of Provence in southeastern France, this salad combines simple, yet flavorful ingredients that capture the essence of Mediterranean cuisine. This dish features creamy white beans, crisp vegetables like bell peppers and cucumbers, aromatic herbs such as parsley, basil, and thyme, and a tangy vinaigrette dressing that brings all the elements together. Whether you're a seasoned cook or a beginner in the kitchen, this article will guide you in crafting the perfect cold Provençal white bean salad, ensuring you enjoy a culinary journey to the heart of Provence.
Here are our top 4 tried and tested recipes!
WHITE BEAN SALAD
Great northern beans and a classic oil-and-vinegar dressing put an updated spin on traditional bean salad. The vibrant color and fantastic flavor make it a hit at summer parties.-Jane Rossen, Binghamton, New York
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid., In a large bowl, combine the beans, cucumber, onion, olives and parsley. In a small bowl, whisk the oil, vinegar, salt and pepper. Pour over bean mixture; toss to coat. Cover and refrigerate until serving.
Nutrition Facts : Calories 216 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 299mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 8g fiber), Protein 9g protein.
PROVENCAL BEAN SALAD
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
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
QUICK AND EASY WHITE BEAN SALAD
Simple white bean salad with red onions, a little lemon juice, olive oil, vinegar, herbs, salt and pepper.
Provided by Elise Bauer
Categories Salad Budget Make-ahead Pantry Meal Bean Salad Cannellini Bean Picnic Salad Salad White Bean
Time 5m
Yield 4
Number Of Ingredients 7
Steps:
- Let the onion marinate in lemon juice: After you chop up the onion, squeeze a little lemon juice over it and let it sit while prepping the other ingredients. According to my mother, this will take the edge off the onion.
- Combine all ingredients into a serving dish: You can serve right away if you want, but if you chill for a few hours, the flavors will come together better. Lasts a couple of days in the refrigerator.
Nutrition Facts : Calories 151 kcal, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 5 g, Protein 8 g, SaturatedFat 1 g, Sodium 424 mg, Sugar 1 g, Fat 4 g, ServingSize Serves 4, UnsaturatedFat 0 g
COLD PROVENçAL WHITE BEAN SALAD
Provided by Lynn Alley
Categories Soup/Stew Slow Cooker Bean Legume
Yield Serves 6 to 8
Number Of Ingredients 11
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.
Tips:
- For the best flavor, use fresh, ripe ingredients.
- Soak the white beans overnight or for at least 8 hours before cooking. This will help them soften and cook more evenly.
- If you don't have time to soak the beans, you can cook them in a pressure cooker. This will take about 30 minutes.
- Once the beans are cooked, let them cool completely before adding them to the salad. This will help prevent the salad from becoming watery.
- Use a variety of vegetables in the salad. This will add color, flavor, and texture.
- Don't be afraid to experiment with different herbs and spices. A little bit of cumin, coriander, or paprika can add a lot of flavor to the salad.
- Serve the salad immediately or chill it for later. It will keep in the refrigerator for up to 3 days.
Conclusion:
This cold Provencal white bean salad is a refreshing and flavorful dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a light and healthy meal, give this salad a try.
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