Provencal White Bean Salad and No-Fry Crispy Cod

Bonjour! This dish comes from France, like the Coneheads. Except, it is edible, unlike the Coneheads. And, it is so simple that anyone can make it. The only thing you need to do is plan ahead because you need to slow cook the beans for about six hours in a crock-pot.

This is another recipe from the Vegetarian Slow Cooker book that I described in a previous post combined with a recipe for no-fry breading I learned from watching The Biggest Loser. The combo of the fish and the bean salad is incredibly refreshing and light. It will certainly give you something delicious and nutritious to try if you are sick of the "same old- same old."

For this refreshing dish, here is what you need.

For the Bean Salad

Ingredients:
2 cups dried small white beans
6 cups water
1/4 cup white wine vinegar (we used red and it was fine)
1/4 cup olive oil
2 tablespoons of Dijon mustard
2 cloves of garlic
4 green onions, sliced thinly
1 cup Mediterranean style olives
6 to 8 large lettuce leaves
1/2 cup quartered grape tomatoes
1/2 can artichoke hearts (drained)

Directions:

1. Rinse the beans.
2. Cook beans on low in crock pot for 6 hours or until tender.
3. When beans are done, in a small bowl combine the vinegar, oil, mustard, and garlic. Mix with a whisk.
4. Pour the dressing over the beans and mix.
5. Add the green onions, olives, artichoke, and salt and pepper to taste and toss.
6. Serve chilled.

The No Fry Crispy Cod
Ingredients:

1-2 cod fillets
1/2 cup corn starch
1 cup Panko bread crumbs
5 egg whites
1/2 cup half and half
Cajun seasoning or cayenne pepper seasoning, salt, and pepper

Directions:

1. Spread the Panko crumbs on a cookie sheet and bake at 400 until they are brown and crispy.
2. Cut the cod into 1-2 inch chunks.
3. Put the egg whites in a bowl.
4. Put the corn starch in a separate bowl and add all of the seasoning to it. Mix thoroughly.
5. Put the half and half in another bowl.
6. Dip the cod first in the half and half, then in the corn starch, then in the egg white (beaten until foamy), then roll in the Panko crumbs. Place the cod pieces on another cookie sheet.
7. Bake the cod for 10-12 minutes on 425 or until the fish flakes with a fork.

We tried this on Sunday. It was a delightful combo for a light Sunday dinner. Pair with a white wine.

Enjoy!