Flageolet Bean Salad

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  • 1 cup dried flageolet beans
  • 1 shallot, finely chopped
  • 1/2 cup olives, sliced
  • 1 cup cherry tomatoes, quartered
  • 1/4 cup parsley, chopped
  • 2 Tbsp olive oil
  • 3 Tbsp golden balsamic vinegar
  • 2 cloves garlic, minced
  • 1/2 tsp salt, or to taste
  • 1/2 tsp pepper, or to taste


  1. Sort beans, rinse, and soak overnight in 3 cups water.
  2. Rinse beans, put in a medium saucepan and cover with 2 inches of water. Bring to a boil, reduce heat and simmer 45 minutes, or until tender. Drain and allow to cool.
  3. Add beans, shallot, olives, tomatoes and parsley to a bowl.
  4. Whisk together olive oil, vinegar, salt, pepper, and garlic in a small bowl. Pour dressing over beans and gently toss.

Serves: 6

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