La Salade de Cocos à l’Huile de Noix

White bean salad with walnut oil

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

Elsewhere we have a recipe for dressing these white haricot beans with goose fat and garlic as a hot vegetable dish. White haricots can also be served as a salad, cold, but with walnut oil in the dressing.


  • 250 g fresh coco beans, podded
  • sarriette (summer savoury)
  • salt, pepper
  • 3


Cook the cocos for 45 minutes or till tender in water together with the sarriette leaves. Salt them halfway through the cooking. Drain and leave to cool.

Make a vinaigrette with the oil, vinegar and seasonings then add the Lillet, a clove of garlic, the chopped shallot and tomatoes. Pour this over the beans, mix carefully and leave to macerate for half an hour before serving.