An il Fustino recipe

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Inspired by Rancho Gordo

Serves: 2

Flageolet Bean Salad with Mimosa Vinegar Dressing


1 garlic clove
salt to taste
1 1/2 teaspoons, fresh thyme
3 tablespoons, il Fustino Mimosa Vinegar
1/4 cup, il Fustino Arbequina EVOO
3 cups, Rancho Gordo Flageolet Beans - drained and cooked
Chopped fresh flat-leaf parsley - for garnish


  1. To make the vinaigrette: add garlic, salt, thyme, il Fustino Mimosa Vinegar and Arbequina EVOO to a blender.
  2. Blend until emulsified.
  3. Transfer you cooked Rancho Gordo Flageolet beans to a serving bowl and gently toss with the vinaigrette.
  4. Serve with a garnish of flat-leaf parsley and enjoy!