This salad, which combines cranberry beans, cucumber, and tomatoes, is light and refreshing and ideal for summer cookouts. To achieve the finest results, prepare this a day in advance to give the components time to get to know one another.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 5 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 8 ounces dried cranberry beans
- 3 cups water
- ¼ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 tablespoon chopped fresh parsley
- 1 teaspoon dried dill weed
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 small cucumber, seeded and chopped
- ¼ cup chopped red onion
- 12 grape tomatoes, halved
- salt and ground black pepper to taste
Instructions
- 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.
- 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.
Reviews
This is a nice salad. The cranberry beans hold their shape very well when cooked. We all enjoyed it and ate it for several dinners. I made it as submitted and it needed a little something more. I’m not sure what. More veggies perhaps. Or a stronger dressing.