Flageolet bean salad (V)

Another vegetarian salad recipe from my Mum's sheaf of cookery notes.

Flageolet bean salad (V)

Servings:	Serves 2
Calories per serving:	107
Ready in:	1 day, 2 hours, 20 minutes
Prep. time:	1 day, 20 minutes
Cook time:	2 hours
Difficulty:
Recipe author:	Chef
First published:	11th August 2013

Best recipe review I remember this well. 5/5 Lovely! Chef

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 225 g (8 oz) dried flageolet beans
• 1 whole lemon
• 4 tablespoons Olive oil
• 2 garlic cloves, peeled and crushed
• 3 tablespoons of freshly chopped parsley
• sea salt and freshly ground black pepper

Mise en place

• Soak the beans overnight in cold unsalted water

Method

1. Add the beans to plenty of cold water
2. Bring to the boil, reduce and simmer viperously for 1 hour or until tender but not mushy
3. Drain and allow to cool a little
4. Mix the remaining ingredients together and pour over the drained beans
5. Cover and marinade for 2 hours or more
6. Season to taste and serve

Recipe source

• My Mum!

Variations

It would have been nice garnished with a few slices of raw onion.

Use 2 x 400g cans of well rinsed and drained flageolet beans instead of dried beans. Any beans or chick peas would work well in this recipe.

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