Cold Provençal White Bean Salad

Name: Cold Provençal White Bean Salad
Yield: 4 servings
Ingredients: 1 2 cups dried small white beans; 1 6 cups water; 1 1/4 cup white wine vinegar; 1 1/2 cup olive oil; 1 2 tablespoons Dijon mustard; 1 2 cloves garlic, pressed; 1 4 green onions, green part only, very thinly sliced; 1 1 cup Mediterranean-style olives, pitted and halved; 1 Salt and freshly ground black pepper to taste; 1 6 to 8 large lettuce leaves; 1 2 small tomatoes; 1 cut into wedges; 1 for garnish

From the kitchen of Carly

Tender white beans dressed in a bright vinaigrette of Dijon and garlic, studded with briny olives and green onions. This Provençal salad is light, cold, and perfect for warm days when you want something substantial but refreshing.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 cups dried small white beans
16 cups water
11/4 cup white wine vinegar
11/2 cup olive oil
12 tablespoons Dijon mustard
12 cloves garlic, pressed
14 green onions, green part only, very thinly sliced
11 cup Mediterranean-style olives, pitted and halved
1Salt and freshly ground black pepper to taste
16 to 8 large lettuce leaves
12 small tomatoes
1cut into wedges
1for garnish

Instructions

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.