This is a lovely bean salad recipe, or more properly, a bean and legume salad.
It is a combination of mixed legumes and green beans in a tasty vinaigrette dressing.
The recipe comes from a cookbook called The Best 30-Minute Vegetarian Recipes
by Marie-Claude Morin.
This healthy cookbook is filled with over 150 recipes, all healthy vegetarian recipes that are ready in under 30 minutes.
I love the dressing that is poured over this versatile bean salad. It’s an oil and vinegar based salad dressing with a bit of Dijon mustard and a pinch of French herbes de Provence seasoning.
Herbes de Provence is a mixture of herbs. You can probably find it in grocery stores. If you can’t find it, simple have a look at the notes about what is in it and improvise from there.
There’s always a way to figure out a recipe
You can serve this bean salad recipe as a side salad with either a vegetarian or meat meal. It works really well with both.
This bean salad is so versatile. It can also easily become a complete vegetarian meal when it’s served with fresh bread and cheese.
You can also use this mixture to fill tortillas. Now that would be tasty. Use whole wheat tortillas to maximize the nutritional value.
Enjoy.
Bean Salad Recipe
Ingredients
- 1 - 14 to 19 ounce can mixed beans, drained and rinsed
- 1 tomato, diced
- 2 green onions, cut into pieces
- 1/2 red pepper, diced
- 1/2 zucchini, diced
- 1 cup green beans, halved, trimmed
Dressing:
- 1 tablespoon white wine vinegar
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- Pinch herbes de Provence, see Tip, below
- Salt and freshly ground black pepper
Instructions
- In a salad bowl, combine mixed beans, tomato, green onions, bell pepper and zucchini.
- In a steamer basket set in a pot of boiling water, steam green beans for about 5 minutes or until tender-crisp.
- For the Dressing: In a small bowl, combine vinegar, oil, mustard, herbes de Provence, and salt and black pepper to taste. Pour over vegetables. Wait at least 15 minutes for flavors to blend before serving.
Notes
Tip:
- Herbes de Provence is a dried herb mixture from southern France. It most often includes thyme, savory, rosemary, marjoram, sage, lavender, bay leaves and basil, as well as fennel seeds. There are many commercial varieties available.
Nutrition
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