Cold Provençal White Bean Salad

Ingredients

• 2 tablespoons dijon mustard 
• 2 cloves garlic pressed
• 4  green onions very thinly sliced
• 6 large to 8 lettuce leaves 
• 0.5 cup olive oil 
• 1 cup olives mediterranean-style pitted halved
• 6 servings salt and pepper black freshly ground to taste
• 2 small tomatoes for garnish cut into wedges,
• 6 cups water 
• 2 cups beans dried white
• 0.3 cup citrus champagne vinegar 

Equipment

• bowl
• whisk
• slow cooker
• immersion blender
• colander

Directions

1. Thoroughly rinse the beans and place them and the water in the slow cooker insert. Cover and cook on low for 6 to 8 hours, or until the beans are tender. Quickly and gently pour them into a colander and drain them. (You can reserve the cooking water and use it to thicken soups or stews.)
2. Transfer the beans to a serving bowl.
3. In a small bowl, combine the vinegar, oil, mustard, and garlic. Blend thoroughly with a whisk or an immersion blender.
4. Pour the dressing over the beans and mix thoroughly.
5. Add the green onions, olives, and salt and pepper to taste, and toss by hand (or if you must, using spoons).
6. Serve either chilled or at room temperature on lettuce leaves and garnish with the tomato wedges.
7. Taste
8. Book, using the USDA Nutrition Database
9. add notes my notes
10. edit my notes
11. done