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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


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!



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


  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


  • 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