Cold Provençal White Bean Salad

Preparation 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. Per serving: 480.0 calories, 230.0 calories from fat, 25.0g total fat, 5.0g saturated fat, 15.0mg cholesterol, 670.0mg sodium, 45.0g total carbs, 10.0g dietary fiber, 1.0g sugars, 21.0g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database [The Gourmet Vegetarian Slow Cooker](http://astore.amazon.com/epistore-20/detail/158008074X) by Lynn Alley. Copyright © 2010 Lynn Alley. Published by Ten Speed Press, a division of Random House, Inc. All rights reserved. Lynn Alley is a freelance food and wine journalist interested in traditional foods and techniques from around the world. The author of Lost Arts, she has contributed articles to Fine Cooking, Cook's Illustrated, the San Francisco Chronicle, and _Appellation_magazine. She frequently writes for Wine Spectator and its Web site. Alley has also taught classes at cooking schools around the United States. She resides in San Diego, California.

Preparation 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. Per serving: 480.0 calories, 230.0 calories from fat, 25.0g total fat, 5.0g saturated fat, 15.0mg cholesterol, 670.0mg sodium, 45.0g total carbs, 10.0g dietary fiber, 1.0g sugars, 21.0g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database [The Gourmet Vegetarian Slow Cooker](http://astore.amazon.com/epistore-20/detail/158008074X) by Lynn Alley. Copyright © 2010 Lynn Alley. Published by Ten Speed Press, a division of Random House, Inc. All rights reserved. Lynn Alley is a freelance food and wine journalist interested in traditional foods and techniques from around the world. The author of Lost Arts, she has contributed articles to Fine Cooking, Cook's Illustrated, the San Francisco Chronicle, and _Appellation_magazine. She frequently writes for Wine Spectator and its Web site. Alley has also taught classes at cooking schools around the United States. She resides in San Diego, California.