Cranberry beans, cucumber, and tomatoes come together in this light and refreshing salad that is perfect for summertime cookouts. For best results, make this a day ahead of time to allow the ingredients a chance to get acquainted.
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
Directions
Step 1
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.
Step 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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 227 | |
% Daily Value * | |
Total Fat10g | 13% |
Saturated Fat2g | 8% |
Sodium424mg | 18% |
Total Carbohydrate27g | 10% |
Dietary Fiber10g | 35% |
Total Sugars1g | |
Protein9g | |
Vitamin C9mg | 44% |
Calcium63mg | 5% |
Iron2mg | 13% |
Potassium645mg | 14% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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