The fresh herbs make this cranberry bean salad recipe a perfect summer meal.
Cranberry Bean Salad
1 lb. (2½ cups) dried cranberry beans, soaked overnight, ½ cup of cooking liquid reserved
½ cup red wine vinegar
¼ cup vegetable oil
2 celery ribs, thinly sliced crosswise
1 fresh red chile, seeded and minced
1 jalapeno, seeded and minced
3 tbsp Dijon mustard
¼ cup chopped fresh mint
½ cup chopped fresh basil
- Cook the cranberry beans until tender, about 1 hour. Drain and reserve ½ cup of cooking liquid.
- In a small bowl, make the dressing by whisking together the vinegar, vegetable oil, and Dijon mustard.
- In a large mixing bowl, add the cranberry beans, celery, red chile, jalapeno, and reserved cooking liquid. Add the dressing and toss the cranberry bean salad well. Season with salt and pepper.
- Let the salad sit for at least 15 minutes, stirring occasionally. Add the fresh mint and fresh basil immediately before serving.
Yield: 8 servings