One of the things I enjoyed most on my first visits to France were the cold rice and bean salads. They seemed so simple, and the only rice and beans I had eaten at home were hot and served in soups or casseroles, or under some creamed meat. Here is a typical French-style cold white bean salad.
Recipe information
Yield
Serves 6 to 8
Ingredients
Preparation
Step 1
Thoroughly rinse the beans and place them and the water in the slow cooker insert. 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.
Step 2
In a small bowl, combine the vinegar, oil, mustard, and garlic. Blend thoroughly with a whisk or an immersion blender.
Step 3
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).
Step 4
Serve either chilled or at room temperature on lettuce leaves and garnish with the tomato wedges.
