Flageolet Bean Salad Recipe -French Special
Flageolet Bean Salad is a light and nutritious dish that brings together creamy flageolet beans with crunchy cucumbers, cherry tomatoes, red onion, and fresh parsley, all tossed in a zesty Dijon-red wine vinegar dressing. It’s simple to make, rich in protein and fiber, and perfect as a refreshing side or a light lunch. Serve chilled so the flavors meld beautifully, balancing sweetness, tang, and freshness with every bite.
- Prep Time10 min
- Cook Time1 hr
- Perform Time12 hr
- Total Time13 hr 10 min
Flageolet Bean Salad Ingredients:
- 1 can (15 oz) flageolet beans, drained and rinsed (or 2 cups cooked)
- 1 small red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
How to make Flageolet Bean Salad :
Prepare the Salad: In a large bowl, combine the flageolet beans, red onion, cherry tomatoes, cucumber, and parsley.
Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
Combine: Pour the dressing over the bean mixture and toss gently to coat all ingredients.
Chill and Serve: Let the salad sit for at least 30 minutes in the fridge to allow the flavors to meld. Serve chilled or at room temperature.
Recipe Notes:
Flavor Profile: Creamy beans paired with bright, tangy dressing for a vibrant balance.
Serving Suggestions: Ideal with grilled meats, fish, or served on its own as a light lunch.
Make Ahead: Salad improves if chilled for about 30 minutes before serving.
Storage: Keeps well in the refrigerator for up to 3 days; flavors deepen over time.
Texture Tips: Use well-drained beans and finely chopped vegetables to maintain crisp texture.
