Cranberry Bean Salad recipe
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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
Nutrition Info
- 226.9 caloriescarbohydrate: 26.6 gcholesterol: : -fat: 10 gfiber: 9.9 gprotein: 9.2 gsaturatedFat: 1.5 gservingSize: -sodium: 423.9 mgsugar: 0.7 gtransFat: : -unsaturatedFat: : -
Directions Cranberry Bean Salad
Directions
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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.