Flageolet spring salad with roasted and raw vegetables from The Bean Book: 100 Recipes for Cooking with All Kinds of Beans, from the Rancho Gordo Kitchen (page 86) by Steve Sando

  • thyme leaves
  • lemons
  • Show all ingredients...
  • Serves : 6-8

  • EYB Comments

    Can substitute cooked alubia blanca beans, cooked cannellini beans, or cooked navy beans for cooked flageolet beans.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cooked alubia blanca beans, cooked cannellini beans, or cooked navy beans for cooked flageolet beans.

  • nlehrer on February 13, 2026

    The most delicate little beans. Delicious, springy, and marinade-y

  • mamacrumbcake on December 29, 2024

    Nice salad. I really like the way the Cherry tomatoes are roasted and will employ this for other salads where I want tomato flavor but not the tomatoe’s wateriness. I added preserved lemon (1/4) for added lemon.

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