Flageolets Vinaigrette

flageolets vinaigrette

Flageolets Vinaigrette

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Servings: 4
Calories: 219
Prep Time 20 minutes
Cook Time 1 hour 10 minutes


  • 9 oz flageolet beans soaked overnight
  • salt
  • 3 tablespoons light French dressing see below
  • 1 red pepper seeded and chopped
  • 4 spring onions chopped
  • 1 tablespoon chopped mixed herbs
  • 2 celery sticks sliced

For the light french dressing

  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • salt
  • 1/4 teaspoon sugar
  • freshly ground black pepper
  • 1/4 teaspoon made English mustard


  • Drain the beans, place in a pan and cover with cold water.
  • Bring to the boil and boil rapidly for 10 minutes. Cover and simmer for about 1 hour until tender, adding a little salt towards the end of the cooking. Drain thoroughly and place in a bowl.
  • Pour over the dressing while still warm and mix well. Leave to cool, then add the remaining ingredients. Toss thoroughly and transfer to a shallow dish to serve.
  • Pulses such as flageolet beans should play an important part in a calorie-controlled diet. They are a rich source of fibre which provides roughage.

For the light french dressing

  • To make the dressing, put all the ingredients into a screw-topped jar and shake vigorously until blended.
  • Just before serving the salad spoon the dressing over and garnish with watercress.
Calories: 219 kcal
Carbohydrates: 20 g
Protein: 6 g
Fat: 13g
Saturated Fat: 2 g
Trans Fat: 1 g
Sodium: 114 mg
Potassium: 391 mg
Fiber: 6 g
Sugar: 3 g
Vitamin A: 1086 IU
Vitamin C: 44 mg
Calcium: 51 mg
Iron: 3 mg
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