Salade des Flageolets

Bean Salad

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 3 tablespoons olive oil
  • 1 tablespoon wine vinegar
  • ¼ teaspoo


Combine ingredients down to the beans. Mix well and let age overnight. Add the beans, toss, and age for about 8 hours. These beans are normally served in an assortment of hors d’oeuvres, or they may be served on a lettuce leaf as a first course.