Provencal Bean Salad Recipe – Fresh, Flavorful & Easy Mediterranean Side
Looking for a light, healthy, and flavor-packed dish? This vegetarian, vegan, and gluten-free Provencal Bean Salad brings the vibrant tastes of the South of France right to your table. Made with a mix canned beans, green beans, fresh herbs, juicy tomatoes, and a zesty olive oil vinaigrette, it’s the perfect Mediterranean salad for summer picnics, quick lunches, or elegant dinners. Not only is it easy to make, but it’s also naturally vegan, gluten-free, and rich in plant-based protein. Let’s dive into this delicious French-inspired recipe that’s as nourishing as it is beautiful.
Ahh, the flavors of Provence—lemons, rustic beans, and lavender. This region—famous for their fields of lavender—is probably one of the first to bring this fragrant flower into the kitchen. Lavender is a key ingredient in the famous herb blend known as Herbes de Provence, which is included in this fragrant, flavorful Mediterranean-style bean salad. Since Southern California has a similar climate to Provence, I grow many of the same foods in my garden: lemons, herbs, beans, tomatoes, and lavender. I came to the kitchen to explore the flavors of Provence applied to a simple, American classic: Three Bean Salad. Tossed with freshly cooked green beans and an Herbs de Provence-infused French vinaigrette, this recipe for Provencal Bean Salad is a powerfully flavorful dish you won’t soon forget!
Description
Enjoy a refreshing vegetarian and vegan Provencal Bean Salad packed with Mediterranean flavors, herbs, and olive oil. Easy, healthy, and perfect for summer meals or meal prep!
Bean Salad:
- 1 pound fresh green beans, trimmed
- 1 (15-ounce) can cannellini beans, rinsed, drained
- 1 (15-ounce) can kidney beans, rinsed, drained
- 1 (15-ounce) can garbanzo beans (chickpeas), rinsed, drained
- ½ red onion, sliced in half, and then into rings
- 1/2 cup fresh cherry tomatoes, sliced in half
- 1/2 cup olives, pitted, drained
- 1 cup chopped fresh parsley
Provencal Vinaigrette:
Garnish: Optional
- Bring a medium pot of water to boil and place green beans in the pot, cover with a lid, and cook just until crisp tender but bright green (about 6 minutes). Remove from heat, drain, and cool slightly.
- While green beans are cooking, prepare the other ingredients of the salad. Mix cannellini beans, kidney beans, garbanzo beans, onion, cherry tomatoes, olives, and parsley in a large bowl. When green beans are cooked and cooled slightly, add the green beans.
- To prepare vinaigrette, whisk together olive oil, lemon juice, mustard, garlic, Herbes de Provence, salt (optional), and black pepper in a small dish.
- Toss vinaigrette into bean salad. Garnish with lavender, if desired.
- Serve immediately or chill until serving time.
-
Makes 8 servings (about 1 cup each).
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Salad
- Cuisine: Mediterranean, Provencal, American
Nutrition
- Serving Size: 1 serving
- Calories: 225
- Sugar: 2 g
- Sodium: 219 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Carbohydrates: 39 g
- Fiber: 11 g
- Protein: 12 g
10 Plant-Powered Bean Salads
For other delicious bean salad recipes, try some of my favorites:
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