Description
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.
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.
Prep Time: 15 mins
Cook Time: 1 hr 5 mins
Total Time: 1 hr 50 mins
Servings: 6