Provencal Bean Salad (Vegan, Gluten-Free)

Sharon Palmer

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!


Provencal Bean Salad (Vegan, Gluten-Free)

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  • Author: The Plant-Powered Dietitian
  • Yield: 8 servings 1x


  • 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)


  1. 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.
  2. Mix green beans with cannellini beans, kidney beans, garbanzo beans, and onions in a large bowl.
  3. 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).
  4. Serve immediately or chill until serving time. Garnish with additional lavender, as desired.


  • Serving Size: 1 serving
  • Calories: 225
  • Sugar: 2 g
  • Sodium: 371 mg
  • Fat: 4.5 g
  • Saturated Fat: 1 g
  • Carbohydrates: 38 g
  • Fiber: 10 g
  • Protein: 11 g

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