Ahh, the flavors of Provence—lemons, rustic beans, and lavender. This region—famous for their fields of lavender—is probably one of the first to bring this fragrant flower into the kitchen. Lavender is a key ingredient in the famous herb blend known as Herbes de Provence. Since Southern California has a similar climate to Provence, I grow many of the same foods in my garden: lemons, herbs, beans and lavender. I came to the kitchen to explore the flavors of Provence applied to a simple, American classic: 3 Bean Salad. Tossed with freshly cooked green beans and a lavender-infused French vinaigrette, this is a powerfully flavorful dish you won’t soon forget!
Yields 8 servings
- 1 pound fresh green beans, trimmed
- 1 15-oz can cannellini beans, rinsed, drained
- 1 15-oz can kidney beans, rinsed, drained
- 1 15-oz can garbanzo beans, rinsed, drained
- ½ red onion, sliced in half, and then into rings
- 2 tablespoons extra virgin olive oil
- 1 lemon, juiced
- 2 tablespoons Dijon style mustard
- 2 cloves garlic, minced
- 1 teaspoon dried marjoram
- 1 teaspoon dried lavender
- ¼ teaspoon black pepper
- Sea salt (optional)
- Additional fresh lavender for garnish (optional)
- Place green beans in a medium pot, cover with water and a lid, and steam just until crisp tender but bright green (about 6 minutes). Remove from heat, drain, and cool slightly.
- Mix green beans with cannellini beans, kidney beans, garbanzo beans, and onions in a large bowl.
- In a small bowl, whisk together olive oil, lemon juice, mustard, garlic, marjoram, lavender, and black pepper. Toss into bean salad. Adjust seasonings as needed (don’t add salt unless necessary).
- Serve immediately or chill until serving time. Garnish with additional lavender, as desired.
Nutritional Information: 225 calories, 4.5 g fat, .5 g saturated fat, 371 mg sodium, 38 g carbohydrate, 10 g fiber, 2 g sugar, 11 g protein