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Cranberry Bean Salad
Cranberry Bean Salad
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Prep Time:
15 minutes
Cook Time:
65 minutes
Total Time:
110 minutes
"Summertime bean salad with cranberry beans, cucumbers, and tomatoes - light, refreshing, and perfect for cookouts. Best made a day in advance."
Ingredients:
  • 8 ounces dried cranberry beans
  • 3 cups water
  • 0.25 cup extra virgin olive oil
  • 0.25 cup red wine vinegar
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon dried dill weed
  • 1 teaspoon salt
  • 0.5 teaspoon ground black pepper
  • 1 small cucumber, seeded and chopped
  • 0.25 cup chopped red onion
  • 12 grape tomatoes, halved
  • salt and ground black pepper to taste
Instructions:
  • Rinse and sort cranberry beans. Boil in a pot of water over medium-high heat with the lid on. Simmer over medium-low heat until tender, approximately 1 hour, ensuring beans are submerged in water throughout. Drain and set aside.
  • Combine olive oil, vinegar, parsley, dill, salt, and pepper in a bowl and whisk until well mixed. Add cucumber, red onion, and tomatoes; stir to combine. Gently fold in cooked cranberry beans. Chill in the refrigerator for at least 30 minutes. Season with more salt and pepper before serving.

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