Best 2 Provencal Bean Salad Recipes

**Provencal Bean Salad: A Refreshing and Flavorful Mediterranean Medley**

Indulge in the vibrant flavors of the Mediterranean with our collection of Provencal bean salad recipes. This classic dish, originating from the sun-soaked region of Provence in southeastern France, is a delightful blend of fresh vegetables, plump beans, aromatic herbs, and a tangy vinaigrette dressing. Discover a symphony of textures and flavors as you explore these diverse recipes, each offering a unique twist on this beloved salad. From the classic Niçoise salad, featuring tender green beans, boiled potatoes, and hard-boiled eggs, to the hearty Salade de Haricots Verts with its crisp green beans, tomatoes, and red onion, these recipes promise a refreshing and delectable experience.

**Recipes:**

1. **Nicoise Bean Salad:** A traditional Provencal salad featuring green beans, potatoes, hard-boiled eggs, tomatoes, and olives, dressed with a tangy vinaigrette.

2. **Salade de Haricots Verts:** A simple yet flavorful salad with green beans, tomatoes, and red onion, tossed in a light vinaigrette dressing.

3. **Provencal Bean Salad with Roasted Vegetables:** A colorful and hearty salad with roasted bell peppers, zucchini, and eggplant, combined with green beans, chickpeas, and a zesty vinaigrette.

4. **White Bean and Tuna Salad:** A protein-packed salad made with white beans, tuna, cherry tomatoes, and a creamy dressing.

5. **Three Bean Salad:** A medley of three types of beans – green beans, kidney beans, and cannellini beans – tossed with a zesty lemon-herb vinaigrette.

6. **Provencal Bean Salad with Grilled Halloumi:** A unique twist on the classic salad, featuring grilled halloumi cheese, green beans, cherry tomatoes, and a balsamic vinaigrette.

7. **Warm Goat Cheese and Bean Salad:** A warm and comforting salad with roasted green beans, goat cheese, walnuts, and a honey-balsamic dressing.

Here are our top 2 tried and tested 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

Tips:

Use fresh, high-quality ingredients: The fresher the ingredients, the better the salad will taste. Look for plump, firm beans, crisp vegetables, and fresh herbs.
Don't overcook the beans: Overcooked beans will be mushy and bland. Cook them just until they are tender, but still have a slight bite to them.
Use a variety of beans: Don't just stick to one type of bean. Use a mix of different beans, such as kidney beans, black beans, and chickpeas, to add flavor and texture to the salad.
Add plenty of vegetables: Vegetables add crunch, color, and nutrition to the salad. Use a variety of vegetables, such as tomatoes, cucumbers, bell peppers, and onions.
Use fresh herbs: Fresh herbs add a burst of flavor to the salad. Use herbs such as basil, oregano, and thyme.
Make the dressing ahead of time: The dressing can be made up to 2 days ahead of time. This will allow the flavors to meld and develop.

Conclusion:

Provencal bean salad is a delicious and refreshing salad that is perfect for summer. It is packed with flavor and nutrition, and it is easy to make. You can use these tips and recipes to create your own unique provencal bean salad that is sure to please everyone at your table.