Cranberry Bean Salad Recipe

Recipe

Ingredients

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

Directions

Step 1: Begin by sorting and rinsing the cranberry beans. Place them in a pot and add 3 cups of water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and allow the beans to simmer for about 1 hour, or until tender. Ensure the beans are always covered with water during the cooking process. Once cooked, drain the beans and set them aside.

Step 2: While the beans are cooking, prepare the dressing. In a medium bowl, whisk together the olive oil, red wine vinegar, chopped parsley, dried dill, salt, and black pepper until well combined.

Step 3: Add the chopped cucumber, red onion, and halved grape tomatoes to the bowl with the dressing. Stir everything together gently to combine.

Step 4: Once the cranberry beans have cooled, gently fold them into the dressing mixture, ensuring they are evenly coated. Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld.

Step 5: Before serving, taste the salad and adjust seasoning with salt and pepper if necessary.

Nutrition Facts (per serving)

• Calories: 227
• Fat: 10g
• Carbohydrates: 27g
• Protein: 9g
• Sodium: 424mg
• Dietary Fiber: 10g
• Vitamin C: 9mg
• Calcium: 63mg
• Iron: 2mg
• Potassium: 645mg

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.