Cranberry Bean Salad


  • 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
  • 12grape tomatoes, halved
  • salt and ground black pepper to taste
  • Directions

  • Step 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.


  • Step 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.

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