Cranberry Bean Salad

Name: Cranberry Bean Salad
Total time: 110
Yield: 6
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

Recipe by Soup Loving Nicole from allrecipes.com

Lunch 2 Hr. 50 Mins.

Ingredients

6 servings

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8 ounces dried cranberry beans
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3 cups water
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¼ cup extra virgin olive oil
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¼ cup red wine vinegar
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1 tablespoon chopped fresh parsley
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1 teaspoon dried dill weed

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1 teaspoon salt
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½ teaspoon ground black pepper
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1 small cucumber, seeded and chopped
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¼ cup chopped red onion
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12 grape tomatoes, halved
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salt and ground black pepper to taste

Instructions

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.