Cold Provençal White Bean Salad

- 2 cups dried small white beans
- 6 cups water
- ¼ cup white wine vinegar
- ½ cup olive oil
- 2 tablespoons Dijon mustard
- 2 cloves garlic, pressed
- 4 green onions, green part only, very thinly sliced
- 1 cup Mediterranean-style olives, pitted and halved
- Salt and freshly ground black pepper to taste
- 6 to 8 large lettuce leaves
- 2 small tomatoes, cut into wedges, for garnish
Instructions:
Here is a typical French-style cold white bean salad.
- Thoroughly rinse the beans and place them and the water in the slow cooker insert. Cover and cook on low for 6 to 8 hours, or until the beans are tender. Quickly and gently pour them into a colander and drain them. (You can reserve the cooking water and use it to thicken soups or stews.) Transfer the beans to a serving bowl.
- In a small bowl, combine the vinegar, oil, mustard, and garlic. Blend thoroughly with a whisk or an immersion blender.
- Pour the dressing over the beans and mix thoroughly. Add the green onions, olives, and salt and pepper to taste, and toss by hand (or if you must, using spoons).
- Serve either chilled or at room temperature on lettuce leaves and garnish with the tomato wedges.