Description
Light, fresh, and packed with summer herbs, this Cold Cranberry Bean and Herb Salad is perfect for warm-weather meals. Tender cranberry beans are tossed with crisp veggies, bright herbs, and a simple vinaigrette for a refreshing, hearty dish that’s easy to make ahead for picnics, barbecues, or weekday lunches.
Celebrate the fresh flavors of summer with a refreshing Cold Cranberry Bean and herb Salad! It’s perfect as a light lunch, a side dish for grilling, or a hearty addition to your picnic basket.
Ingredients
Scale
- 1 cup dried cranberry beans (soaked overnight)
- 4 cups water (for cooking)
- 1 small cucumber, diced
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, finely diced
- ½ cup fresh parsley, chopped
- ¼ cup fresh basil, chopped
- 2 tablespoons fresh mint, chopped
- 1 tablespoon capers (optional)
- ¼ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar or lemon juice
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste
Instructions
- Cook the beans: Drain and rinse the soaked cranberry beans. Place them in a pot with fresh water and bring to a simmer. Cook gently for 35–40 minutes, or until tender but not falling apart. Drain and cool completely.
- Prepare the dressing: In a small bowl, whisk together olive oil, red wine vinegar (or lemon juice), Dijon mustard, salt, and pepper.
- Assemble the salad: In a large bowl, combine the cooled cranberry beans, cucumber, cherry tomatoes, red onion, parsley, basil, and mint. Add capers if using.
- Dress and chill: Pour the dressing over the salad and toss gently to coat. Refrigerate for at least 30 minutes to let the flavors meld.
- Serve: Garnish with extra herbs before serving cold. Enjoy!
Notes
- This salad holds up beautifully for 1–2 days in the fridge, making it perfect for meal prepping or bringing to a summer cookout.
- Feel free to add crumbled feta or grilled chicken for extra protein!
