Cranberry Bean Salad

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

  1. Cook the cranberry beans until tender, about 1 hour. Drain and reserve ½ cup of cooking liquid.
  2. In a small bowl, make the dressing by whisking together the vinegar, vegetable oil, and Dijon mustard.
  3. 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.
  4. Let the salad sit for at least 15 minutes, stirring occasionally. Add the fresh mint and fresh basil immediately before serving.

Yield: 8 servings

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