Name: Cranberry Bean Salad
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Dried cranberry beans - 8 ounces; Water - 3 cups; Extra virgin olive oil - ¼ cup; Red wine vinegar - ¼ cup; Chopped fresh parsley - 1 tablespoon; Dried dill weed - 1 teaspoon; Salt - 1 teaspoon; Ground black pepper - ½ teaspoon; Cucumber, seeded and chopped - 1 small; Chopped red onion - ¼ cup; Grape tomatoes, halved - 12; Salt and ground black pepper to taste - 12

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Cranberry Bean Salad

1. Dried cranberry beans - 8 ounces

2. Water - 3 cups

3. Extra virgin olive oil - ¼ cup

4. Red wine vinegar - ¼ cup

5. Chopped fresh parsley - 1 tablespoon

6. Dried dill weed - 1 teaspoon

7. Salt - 1 teaspoon

8. Ground black pepper - ½ teaspoon

9. Cucumber, seeded and chopped - 1 small

10. Chopped red onion - ¼ cup

11. Grape tomatoes, halved - 12

12. Salt and ground black pepper to taste - 12

How to cook deliciously - Cranberry Bean Salad

1. Stage

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. Stage

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.