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.

INGRIDIENT

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

DIRECTION

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.

NUTRITION FACT

Per Serving: 227 calories; protein 9.2g; carbohydrates 26.6g; fat 10g; sodium 423.9mg.

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