A healthy new spin on the classic "bean salad," Grilled Veggie Salad with White Beans combines prized heirloom flageolet beans (or other white beans) with grilled summer vegetables, capers, and a tangy anchovy and dijon Provençal-style vinaigrette. This veggie bean salad is sure to liven up your summer menu!
👩🏻🍳 Tamara Talks - What are Flageolet Beans?
Have you even heard of flageolet beans? In the US, they're fairly obscure and difficult to find, making them a perfect "target" for this food blogger! You know I have a penchant for playing with unusual ingredients? In addition to bringing you a delicious new veggie bean salad recipe, I plan to tell you everything you need to know about flageolet beans (and some you don't need to know 😉 )...
Flageolet beans - aka "caviar beans" - are tiny, tender, robust beans that originated in France. This French bush type bean has an inedible pod with small kidney shaped beans. The beans (seeds) may range in color from white to yellow to black. The most prized, however, are the flageolet vert or green flageolet.
The beans can occasionally be found fresh in summer, and if you are lucky enough to find them fresh, they may remind you of fresh limas. They can be fresh-frozen and treated like peas. Most commonly, though, you will find them dried.
Flageolet beans pair really well with lamb, and they're awesome in cassoulet. You'll find they work well in any recipe specifying white beans (navy, cannelini, great northern). You'll find white beans in my Instant Pot Cannelini Beans with Penne, Baby Kale, and Slow Roasted Tomatoes, Tuscan Fish with Cannelini Beans, Tomatoes, and Spinach, and Make-Ahead Pressure Cooker Cassoulet. Try flageolet beans in any (or all 🙂 ) of them!
Keep in mind that if you cannot get the flageolets, any white bean is an excellent substitution. This recipe works well with cannelini, navy, baby lima beans, etc.
📋 Ingredients You'll Need
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
Beans and Grilled Vegetables
- cooked white beans - As I mentioned above, I created this grilled veggie salad with white beans specifically for heirloom flageolet beans . Feel free to substitute any cooked white bean - cannelini, navy, great northern, limas.
- zucchini or yellow squash
- tiny tomatoes
- sweet or red onion
- red, orange, or yellow bell pepper
- lemon - You'll need both the zest and the juice.
- vinegar - I like white wine vinegar for this vinaigrette, but you can substitute champagne, rice, sherry, etc.
- extra virgin olive oil
- garlic - I especially love roasted garlic for this
- anchovies - This is ingredient is optional (in case you despise anchovies or follow a vegan diet). However, anchovies are a key Provençal ingredient. I use 1 anchovy filet or 1 ½ teaspoons of the paste. The anchovy paste isn't just anchovy, so it requires a bit more.
- mustard - Dijon mustard is my "go to" mustard for this vinaigrette, but a brown or stoneground mustard is fine.
- sugar - I'm a fan of turbinado sugar, but white or brown is fine.
- fresh herbs - Think "parsley, sage, rosemary, and thyme." Chives are good as well.
- Prepare the flageolet beans (or other white beans) by your preferred method, or use well-rinsed canned beans.
- Grill the vegetables - Add the eggplant, zucchini or yellow squash, tomatoes, and onion to a grill basket. Grill over medium high until tender with nice grill marks.
- Prepare the bell pepper - Char the red bell pepper (unless you're using one from a jar). Remove the charred skin, stem, and seeds, then slice.
- Prepare the vinaigrette - Add all dressing ingredients to a small blender or processor. Blend well. Taste for seasoning. (This is SO IMPORTANT!).
- Assemble the salad - Add all bean salad ingredients to a large bowl. Stir to combine. Add the vinaigrette as per your preference. Garnish with lemon slices and additional herbs as desired.
Cooking the flageolet (or other) beans - I highly recommend using your pressure cooker/Instant Pot. I don't pre-soak. The "jury" is out on this, but I'm ALWAYS happy with the results. I cook the entire bag
of whatever beans I'm cooking because I LOVE having them in the refrigerator or freezer for later use. They beat canned beans hands down. Flageolet beans require about 25 minutes under pressure, and 10 minutes to de-pressurize. Keep in mind, the Instant Pot/pressure cooker will take about 10 minutes to come to pressure, making it a total of 45 minutes+/-.
Cook larger quantities of beans, and freeze some for future use. Cooked dried beans are superior to canned in both taste and texture.
I keep both good quality olive oil packed anchovies and anchovy paste on hand. I love the salty, umami flavor they bring to anything, but especially dressings! Omit if you hate them, but it's actually a subtle way to use them.
NOPE. If you just can't start with dried beans, rinse a couple of cans of beans. Whisk together that
amazing vinaigrette, prep the veggies, and get your partner to grill them. 😀 Haha. That's what I do. 😉 Then toss it all together in a bowl.
Canned beans obviously cut the time substantially. Make sure you rinse and drain well. I prefer to char my own red bell pepper, but piquillo or roasted red peppers in a jar are definitely a fine substitute. Capers are a must in this recipe, so
pretty please don't omit them. ANCHOVIES. This is a Provençal dish, and the flavor of the anchovies, lemon, and herbs are imperative. I hope you'll include the anchovies in the vinaigrette!
Cooked navy beans, cannelini beans, great northern beans, lima beans are great substitutions for flageolet beans!
It keeps well in the refrigerator for up to a week. I do not recommend freezing it.