Provencal White Bean Salad

Eric made this for us on a visit and I just had to have the recipe.

• 2 cups dried small white beans
• 6 cups of water
• 1/2 cup champagne vinegar
• 1/4 cup olive oil
• 2 tbs dijon style mustard (do not sub french mustard - tried this and it reminded me of hotdogs)
• 4 cloves garlic, pressed
• 1 small bunch green onions, tops only, very thinly sliced
• 1 cup black olives, pitted and halved
• salt & pepper
• grape tomatoes, cut into quarters
• handful of parsley or spinach and a few sprigs of rosemary 
• 1 lemon, juice & zest

Rinse & put beans and water in crock pot on high for 4 hours until beans are tender. Pour them into a colander and drain. We rinsed them as well since they were a bit over done.

Add olives, onions, herbs & tomatoes to beans in a large bowl.

Combine vinegar, oil, mustard, lemon and garlic. I also added herbs to marinade, but may not do this next time. 

Pour marinade over beans, season with salt & pepper & toss.

Refrigerate overnight.

You can mixed this with chopped salad greens or spinach to serve.