Cranberry Bean Salad
Description
Cranberry beans, cucumber, and tomatoes come together in this light and refreshing bean salad that is perfect for summertime cookouts. For best results, make a day ahead.
Ingredients
•
8 ounces dried cranberry beans
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3 cups water
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1/4 cup extra virgin olive oil
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1/4 cup red wine vinegar
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1 tablespoon chopped fresh parsley
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1 teaspoon dried dill weed
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1 teaspoon salt
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1/2 teaspoon ground black pepper
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1 small cucumber, seeded and chopped
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1/4 cup chopped red onion
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12 grape tomatoes, halved
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salt and ground black pepper to taste
Directions
1
Sort and rinse cranberry beans. Place in a pot with water over medium-high heat; cover and bring to a boil. Reduce heat to medium-low and simmer until beans are tender, about 1 hour. Make sure beans are covered with water during the entire cooking process. Drain and set aside.
2
Whisk together olive oil, vinegar, parsley, dill, salt, and pepper in a bowl. Add cucumber, red onion, and tomatoes; stir to combine. Gently fold in cooked cranberry beans. Cover and refrigerate for at least 30 minutes. Season with salt and pepper.