Featured recipe from Marilu’s table * Cold Provençal white bean salad
We’re very hot on these summer days, and a cold main dish salad that offers some protein sounds so good.
You can choose to cook the beans yourself (save money!) or buy canned. The crock pot cooking method in the recipe will help keep the kitchen cool.
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Cold Provençal White Bean Salad
Blue * Serves 4
2 cups dried small white beans (or one 15-ounce can small white beans, rinsed and drained)
6 cups water (not needed if you use canned beans)
1/4 cup white wine vinegar
1/2 cup olive oil
2 Tablespoons Dijon mustard
2 cloves garlic, pressed
4 green onions, green part only, very thinly sliced
1 cup Mediterranean-style olives, pitted and halved
Salt and freshly ground black pepper to taste
6 to 8 large lettuce leaves (we like Boston or Bibb lettuce for this)
2 small tomatoes, cut into wedges, for garnish
Thoroughly rinse the beans and place them and the water in the slow cooker. Cover and cook on low for 6 to 8 hours, or until the beans are tender. Quickly and gently pour them into a colander and drain them. (You can reserve the cooking water and use it to thicken soups or stews.) Transfer the beans to a serving bowl.
In a small bowl, combine the vinegar, oil, mustard, and garlic. Blend thoroughly with a whisk or an immersion blender.
Pour the dressing over the beans and mix thoroughly. Add the green onions, olives, and salt and pepper to taste, and toss by hand (or if you must, using spoons).
Serve either chilled or at room temperature on lettuce leaves and garnish with the tomato wedges.
