Description
Enjoy a refreshing vegetarian and vegan Provencal Bean Salad packed with Mediterranean flavors, herbs, and olive oil. Easy, healthy, and perfect for summer meals or meal prep!
Ingredients
Scale
Bean Salad:
- 1 pound fresh green beans, trimmed
- 1 (15-ounce) can cannellini beans, rinsed, drained
- 1 (15-ounce) can kidney beans, rinsed, drained
- 1 (15-ounce) can garbanzo beans (chickpeas), rinsed, drained
- ½ red onion, sliced in half, and then into rings
- 1/2 cup fresh cherry tomatoes, sliced in half
- 1/2 cup olives, pitted, drained
- 1 cup chopped fresh parsley
Provencal Vinaigrette:
- 2 tablespoons extra virgin olive oil
- 1 lemon, juiced
- 2 tablespoons Dijon style mustard
- 1 small clove garlic, minced
- 1 1/2 teaspoons Herbes de Provence (learn how to make it yourself here)
- ¼ teaspoon black pepper
- Salt, as desired (optional)
Garnish: Optional
- Fresh lavender flowers
Instructions
- 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.
- While green beans are cooking, prepare the other ingredients of the salad. Mix cannellini beans, kidney beans, garbanzo beans, onion, cherry tomatoes, olives, and parsley in a large bowl. When green beans are cooked and cooled slightly, add the green beans.
- To prepare vinaigrette, whisk together olive oil, lemon juice, mustard, garlic, Herbes de Provence, salt (optional), and black pepper in a small dish.
- Toss vinaigrette into bean salad. Garnish with lavender, if desired.
- Serve immediately or chill until serving time.
-
Makes 8 servings (about 1 cup each).
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- 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
