How to Make Cranberry Bean Salad - A Step-by-Step Guide

Imagine a colorful, vibrant salad that's as delicious as it is healthy. Look no further than the Cranberry Bean Salad! This dish is not only bursting with flavor but also packed with nutrients, making it a perfect addition to any meal. If you're looking for a dish that's both satisfying and nutritious, this salad is a must-try.

One of the best things about the Cranberry Bean Salad is its versatility. You can enjoy it as a side dish, a light lunch, or even a flavorful topping for gril...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 5 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 50 mins
  • Servings: 6
  • Yield: 6 servings

  • 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.
  • Nutrition

    227 cal.

    • Total Fat: 10g
    • Saturated Fat: 2g
    • Sodium: 424mg
    • Total Carbohydrate: 27g
    • Dietary Fiber: 10g
    • Total Sugars: 1g
    • Protein: 9g
    • Vitamin C: 9mg
    • Calcium: 63mg
    • Iron: 2mg
    • Potassium: 645mg