French White Bean Salad with Herb Vinaigrette Recipe
This salad with white beans, red onion, and herbs is a classic dish from the French “buffet froid” – a cold buffet that appears at family gatherings and summer parties. It’s filling, but served cold with a light vinaigrette, so it doesn’t feel heavy. It’s a bit like an Italian bean salad, but with a stronger accent of mustard and herbs.
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Servings
4
Ingredients
- canned white beans drained weight - 400 g
- red onion thinly sliced - 0.5 pieces
- cherry tomatoes halved - 10 pieces
- flat-leaf parsley finely chopped - 3 tablespoons
- olive oil for the dressing - 3 tablespoons
- red wine vinegar - 1.5 tablespoons
- Dijon mustard - 1 teaspoon
- garlic finely chopped or pressed - 1 clove
- salt to taste
- black pepper to taste
Main Ingredient:
white beans
Preparation
- Drain the beans in a sieve and rinse under cold running water to remove the canning liquid. Set aside for a few minutes to drain thoroughly.
- Peel the red onion and slice it very thinly. If it’s very sharp, you can cover it with cold water for 5 minutes, then drain – this will mellow the flavor.
- Wash the cherry tomatoes and cut them in half. Finely chop the parsley.
- In a large bowl, combine the beans, onion, tomatoes, and parsley.
- In a small bowl, whisk together the olive oil, vinegar, mustard, garlic, a pinch of salt, and pepper. Beat vigorously with a fork for about 30 seconds, until the dressing is smooth and slightly thickened.
- Pour the dressing into the bowl with the beans and vegetables. Gently but thoroughly mix so the beans don’t break apart and everything is coated with the dressing.
- Taste the salad and adjust the seasoning with more salt, pepper, or a little extra vinegar if needed.
- Refrigerate the salad for at least 20–30 minutes so the flavors can meld. Serve chilled or at room temperature.
Storage
In fridge:
3 days
Freezing:
No
Sałatkę przechowuj w lodówce w szczelnym pojemniku do 3 dni. Z czasem smaki się pogłębiają, ale cebula może stać się bardziej intensywna – jeśli nie lubisz mocnego smaku, dodaj jej mniej.
Recipe submitted by
Marek, Site owner
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