Healthy Recipes

The Cranberry Bean Salad Recipe

Cranberry Bean Salad


  • 8 ounces dried cranberry beans
  • 3 cups water
  • 1/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon dried dill weed
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 small cucumber, seeded and chopped
  • 1/4 cup chopped red onion
  • 12 grape tomatoes, halved
  • salt and ground black pepper to taste

How to prepare:

  1. Sort and rinse your cranberry beans and then place in a pot with water over medium-high heat; cover and bring to a boil. Now reduce the heat to medium level and the simmer until beans are tender, about 1 hour. Make sure beans are covered with water during the entire cooking process. Drain and set aside.
  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.

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