This salad is fun and satisfying to eat because it offers such a range of textures and flavors—creamy, crispy, tangy, sweet. A vinaigrette infused with shallot and fresh thyme dresses celadon-hued French flageolet beans, arugula leaves, watercress and asparagus spears; crunchy toasts with piquant green-olive tapenade get served alongside the salad. More Salad Recipes
The cooked flageolet beans and green olive tapenade can be refrigerated separately overnight; drain the cooked beans before chilling. Bring the flageolet beans to room temperature before assembling the salad.
One Serving 543 Calories, 35 gm Total Fat, 4.2 gm Saturated Fat, 47 gm Carbohydrates, 9 gm Fiber.