French white bean salad

French white bean salad

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1 1/2 cups dried haricot beans
1 onion, quartered
bouquet garni
2 tablespoons olive oil
2 tomatoes, cut into cubes
2 tablespoons halved and pitted black olives
2 tablespoons torn basil leaves
1 garlic clove, crushed with a little salt
1/2 cup Mayonnaise
1 tablespoon vinegar
salt and freshly ground black pepper

Method

  1. Soak the beans overnight, or at least several hours, in water to cover, and then drain. Place in a large saucepan with the onion and bouquet garni. Slowly bring to the boil, skim and cover. Cook gently for 1–1 1/2 hours or until tender – dried beans vary greatly in cooking time. Drain the beans and discard the bouquet garni and onion. Toss the beans in the olive oil and leave to cool.
  2. In a bowl, combine the cooled beans with the tomatoes and the olives, then toss with the basil. Combine the garlic, mayonnaise and vinegar together and toss with the salad, adding salt and plenty of freshly ground pepper. Serve at room temperature.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again