Cranberry Bean Salad

Cranberry beans, cucumber, and tomatoes come together in this light and refreshing salad that is perfect for summertime cookouts. For best results, make this a day ahead of time to allow the ingredients a chance to get acquainted.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 20 mins
• Calories: 227 Calories

Ingredients

• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 3 cups water
• salt and ground black pepper to taste
• 1 tablespoon chopped fresh parsley
• ¼ cup chopped red onion
• ¼ cup red wine vinegar
• ¼ cup extra virgin olive oil
• 1 teaspoon dried dill weed
• 1 small cucumber, seeded and chopped
• 12 grape tomatoes, halved
• 8 ounces dried cranberry beans

Recipe Instructions

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.