Flageolet, Nectarine & Tomato Salad with Lime, Ginger & Pistachios

by Lynne on June 6, 2013

Post image for Flageolet, Nectarine & Tomato Salad with Lime, Ginger & Pistachios

Flageolet Tomato Salad 2.

2013 was my fourth year to attend Camp Blogaway, the food blogger bootcamp held each year at Camp de Benneville Pines in the pine forested mountains in Angelus Oaks, California. Cabins, bunkbeds, sleeping bags, a lodge with a huge fireplace, and 100 food bloggers for a three day extravaganza saturated with food blogging happenings. This is what it is like in heaven. You can read two more of my posts about Camp from 2010 with many more photos here and here.

Flageolet, Nectarine & Tomato Salad with Lime, Ginger & Pistachios 3

This year, one of the sponsors was Bob’s Red Mill, the specialty whole grains and flour company, and they gave out samples and coupons. I am now the proud owner of bags of Flageolet Beans, Corn Grits Polenta, White Rice Flour, Meusli, and Semolina Flour, and I have plans for every single one of them.

Flageolet, Nectarine & Tomato Salad with Lime, Ginger & Pistachioseolet Salad 2

These Flageolet Beans are little creamy to light green colored bush beans that are popular in country French cooking. They are perfect in this Fageolet, Nectarine & Tomato Salad, because they soak up the juicy flavors of the fresh ginger, lime juice, orange zest and white balsamic vinegar. So every bite just pops with zing, and the great texture of the flageolets. This would be a perfect salad to take on a picnic or to accompany your BBQ feast. Remember, Father’s Day is just around the corner.

Flageolet, Nectarine & Tomato Salad with Lime, Ginger & Pistachios 4

Flageolet, Nectarine & Tomato Salad with Lime, Ginger & Pistachios

Serves 2 as entrée, 4 as starter

3 pounds tomatoes, red, yellow and orange, in bite-sized pieces
1 cucumber, peeled with stripes, sliced, quartered
1 nectarine, cut in bite-sized pieces
1 cup red onion slices, 1 ½-inch pieces
Flageolet Mixture (below)
2 tablespoons fresh basil, chiffonade
1/3 cup roasted, salted, shelled pistachios, chopped
Lime wedges, for drizzling
White balsamic vinegar, for drizzling
Edible flowers (I used borage), for when the Queen comes to dinner

1. On a serving platter, or on individual plates, place tomatoes, cucumber slices, nectarine pieces and red onion slices. Top with the flageolet mixture. Squeeze a good amount of lime juice over and drizzle with white balsamic vinegar. Sprinkle with basil and pistachios. Enjoy.

Flageolet Mixture

1 jalapeno pepper, seeded and minced
1 tablespoon sugar
2 teaspoons grated orange zest
2 teaspoons grated fresh ginger
¼ cup lime juice
2 tablespoons white balsamic vinegar

1/2 cup cilantro leaves, minced
1/3 cup diced red onion
1 cup nectarine, unpeeled, diced
2 cups cooked flageolet beans, prepared according to package directions

1. Mix together the vinaigrette ingredients. Fold in the cilantro, red onion, diced nectarine and flageolet beans. Allow to sit at room temperature for one hour, or cover and chill up to 24 hours.

Note: The tomatoes and nectarine can be cut in wedges for a more dramatic presentation, but will need a knife and fork for eating.

{ 6 comments… read them below or add one }

Cathy @ She Paused 4 Thought June 7, 2013 at 12:04 pm

Oh my, that salad is a show stopper!

Angie@Angie's Recipes June 8, 2013 at 5:28 am

The salad looks glorious! I have to make myself a large portion for the dinner too.

Ashley Bee (Quarter Life Crisis Cuisine) June 11, 2013 at 7:27 am

Never heard of those kind of beans but they look quite good! I DREAM of going to blogger events like that…

Dorothy at Shockingly Delicious June 11, 2013 at 10:11 am

Great seeing you at Camp B again (4 years for both of us!), and your salad is magnificent, as usual.

Lentil Breakdown June 15, 2013 at 11:40 am

Wow, you know beans about beautiful salads!

Patrice Showers Corneli July 25, 2013 at 5:36 pm

Yum! I had no cilantro on hand or jalepenos so substituted a bit of cumin (seems kind of Middle Eastern and some sweet yellow peppers. Not quite the same but really good.

Leave a Comment

Previous post:

Next post: