Ingredients:
For the Salad:
- 2 cups cooked cranberry beans (also known as borlotti beans), drained and cooled (canned beans work well)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup bell pepper (any color), diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil leaves, chopped (optional)
- Salt and black pepper, to taste
For the Dressing:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey or maple syrup
- Salt and black pepper, to taste
Instructions:
1. Cook the Cranberry Beans:
- If using dried cranberry beans, soak them in water overnight, then rinse and drain. Place them in a large pot, cover with fresh water, and simmer for about 45-60 minutes or until tender. Drain and allow them to cool. If using canned cranberry beans, simply rinse and drain them.
2. Prepare the Dressing:
- In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, Dijon mustard, honey or maple syrup, salt, and black pepper. Taste and adjust the seasonings to your liking. Set the dressing aside.
3. Assemble the Salad:
- In a large salad bowl, combine the cooked and cooled cranberry beans, cherry tomatoes, diced cucumber, chopped red onion, diced bell pepper, fresh parsley, and basil (if using).
- Season the salad with salt and black pepper to taste.
4. Dress the Salad:
- Drizzle the dressing over the salad ingredients.
5. Toss and Chill:
- Gently toss the salad to evenly coat the ingredients with the dressing.
- Cover the bowl and refrigerate the cranberry bean salad for at least 30 minutes to allow the flavors to meld and the salad to chill.
6. Serve:
- Before serving, give the salad a quick toss to redistribute the dressing.
- Serve the cranberry bean salad as a refreshing side dish or as a light and healthy lunch option.
Enjoy your homemade cranberry bean salad, a nutritious and colorful dish that's perfect for any season!