Provencal Bean Salad

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, which is included in this fragrant, flavorful Mediterranean-style bean salad. 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 an Herbs de Provence-infused French vinaigrette, this vegan, gluten-free recipe for Provencal Bean Salad is a powerfully flavorful dish you won’t soon forget!

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Provencal Bean Salad


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  • Author: The Plant-Powered Dietitian
  • Prep Time: 15 minutes
  • Cook Time: 6 minutes
  • Total Time: 20 minutes
  • Yield: 8 servings 1x
  • Diet: Vegan

Description

Tossed with freshly cooked green beans and an Herbs de Provence-infused French vinaigrette, this vegan, gluten-free recipe for Provencal Bean Salad is a powerfully flavorful dish you won’t soon forget!


Scale

Ingredients

Bean Salad:

  • 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
  • 1/2 cup olives, pitted, drained
  • 1 cup chopped fresh parsley

Provencal Vinaigrette:

Garnish: Optional

  • Fresh lavender flowers

Instructions

  1. Bring a medium pot of water to boil and place green beans in the pot, cover with a lid, and cook just until crisp tender but bright green (about 6 minutes). Remove from heat, drain, and cool slightly.
  2. While green beans are cooking, prepare the other ingredients of the salad. Mix cannellini beans, kidney beans, garbanzo beans, onions, olives, and parsley in a large bowl. When green beans are cooked and cooled slightly, add the green beans.
  3. To prepare vinaigrette, whisk together olive oil, lemon juice, mustard, garlic, marjoram, Herbes de Provence, sea salt, and black pepper in a small dish.
  4. Toss vinaigrette into bean salad. Garnish with lavender, if desired.
  5. Serve immediately or chill until serving time.

  • Category: Salad
  • Cuisine: Mediterranean, Provencal, American

Nutrition

  • Serving Size: 1 serving
  • Calories: 225
  • Sugar: 2 g
  • Sodium: 219 mg
  • Fat: 6 g
  • Saturated Fat: 1 g
  • Carbohydrates: 39 g
  • Fiber: 11 g
  • Protein: 12 g

Keywords: vegan salad, provencal salad, healthy vegan salad

For other plant-based salads, check out:

Tuscan Asparagus Fennel Farro Salad
Sweet Potato Corn Salad with Chili Lime Vinaigrette
Cantaloupe Salad with Radishes and Pumpkin Seeds

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