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Legume Salad

This recipe for legume salad

is from the book, The Best 30-Minute Vegetarian Recipes

Author Marie-Claude Morin notes:

This salad can easily become a complete meal when it’s served with fresh bread and cheese. It can also be used to fill tortillas.

Legume Salad - www.cooksandbooksandrecipes.com

Legume Salad
copyright © 2009 Headlight

Cooks&Books&Recipes Editors’ Notes:

Among my several categories of favorite recipes are those that use ingredients I’m likely to have on hand. Canned beans, tomatoes, onions, white wine vinegar, olive oil, Dijon mustard, and spices? Check. And I generally have peppers and often (especially in the summer) zucchini in the fridge. All I needed for this one was green beans, and I figured I’d pick up enough of those to serve with grilled pork chops later in the week. The salad was also super simple to throw together (another plus), but the best part was that even though it called for everyday ingredients, the result was not your everyday bean salad. This one was a colorful mix of textures and tastes — perfect with the leftover brisket planned for Sunday supper. We made such a large batch that we had some for lunch the next day, this time topped with a sprinkling of crumbled goat cheese. A keeper.

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Legume Salad

Featured Recipe From: The Best 30-Minute Vegetarian Recipes

Yield: Serves 4


  • 1 can (14 to 19 oz/398 to 540 mL) mixed beans, drained and rinsed (1)
  • 1 tomato, diced (1)
  • 2 green onions, cut into pieces (2)
  • 1/2 red or yellow bell pepper, diced (1/2)
  • 1/2 zucchini, diced (1/2)
  • 1 cup halved trimmed green beans (250 mL)


  • 1 tbsp white wine vinegar (15 mL)
  • 1 tbsp olive oil (15 mL)
  • 1 tsp Dijon mustard (5 mL)
  • Pinch herbes de Provence (see Tip)
  • Salt and freshly ground black pepper


1. In a salad bowl, combine mixed beans, tomato, green onions, bell pepper and zucchini.

2. In a steamer basket set in a pot of boiling water, steam green beans for about 5 minutes or until tender-crisp.

3.Dressing: In a small bowl, combine vinegar, oil, mustard, herbes de Provence, and salt and black pepper to taste. Pour over vegetables. Wait at least 15 minutes for flavors to blend before serving.

Tip: Herbes de Provence is a dried herb mixture from southern France. It most often includes thyme, savory, rosemary, marjoram, sage, lavender, bay leaves and basil, as well as fennel seeds. There are many commercial varieties available.

Excerpted from The Best 30-Minute Vegetarian Recipes, by Marie-Claude Morin. Photographs © 2009 Headlight, Text © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.

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