Best 2 Cranberry Bean Salad Recipes

In the realm of vibrant and flavorful salads, Cranberry Bean Salad stands out as a delightful treat for your taste buds. This delectable dish combines the nutty goodness of cooked cranberry beans with an array of crisp and colorful vegetables, creating a symphony of textures and flavors. The tangy dressing, made with a blend of olive oil, lemon juice, Dijon mustard, and fresh herbs, adds a refreshing zest that perfectly complements the heartiness of the beans. This versatile salad can be served as a refreshing side dish or a hearty main course, accompanied by grilled chicken or tofu for a complete meal. With its vibrant colors and irresistible taste, Cranberry Bean Salad is sure to become a favorite in your culinary repertoire.

The article features three variations of this delightful salad, each offering a unique twist on the classic recipe. The first variation incorporates crumbled feta cheese, adding a creamy and tangy element that pairs beautifully with the beans and vegetables. The second variation introduces roasted red peppers, lending a smoky and slightly sweet flavor to the salad. Finally, the third variation adds a touch of sweetness and crunch with dried cranberries, creating a harmonious balance of flavors. Whether you prefer the simplicity of the classic recipe or the added dimensions of the variations, this article has something for every palate.

Check out the recipes below so you can choose the best recipe for yourself!

CRANBERRY BEAN SALAD

Cranberry Bean Salad image

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.

Provided by Soup Loving Nicole

Categories Salad Beans

Time 1h50m

Yield 6

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 226.9 calories, Carbohydrate 26.6 g, Fat 10 g, Fiber 9.9 g, Protein 9.2 g, SaturatedFat 1.5 g, Sodium 423.9 mg, Sugar 0.7 g

CRANBERRY BEAN, DANDELION GREEN, AND TOASTED-CORNBREAD SALAD

Cranberry Bean, Dandelion Green, and Toasted-Cornbread Salad image

For this salad, you can either make your own cornbread or use store-bought. You can also skip step 1 and substitute your favorite already-cooked white beans for the cranberry beans.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 1h

Number Of Ingredients 10

Ingredients

1 pound fresh cranberry beans, shelled (about 1 1/2 cups)
Coarse salt and freshly ground pepper
5 ounces cornbread, cut into 1-inch cubes (about 1 1/2 cups)
1 tablespoon red-wine vinegar
1/2 teaspoon minced garlic
1 teaspoon honey
2 tablespoons extra-virgin olive oil
8 ounces dandelion greens, trimmed and cut crosswise into 2-inch pieces (about 4 cups)
1/4 ounce Parmesan cheese, grated (about 2 tablespoons)
1/2 cup small fresh basil leaves

Steps:

Place beans in a medium pot and cover with 4 inches of water. Season generously with salt and pepper; bring to a boil. Reduce heat and simmer beans until very tender, about 40 minutes; drain. Beans can be stored in refrigerator, in cooking liquid just to cover, up to 3 days; cool completely before refrigerating.
Meanwhile, preheat broiler. Spread cornbread in a single layer on a rimmed baking sheet and broil until just golden, 1 to 2 minutes. Whisk together vinegar, garlic, honey, and oil; season with salt and pepper. Combine greens, beans, cheese, and basil in a large bowl. Season with salt and pepper. Drizzle with dressing and toss with cornbread.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your salad.
Don't overcook the beans. They should be tender but still have a slight bite to them.
Let the salad cool completely before serving. This will allow the flavors to meld and develop.
Garnish the salad with fresh herbs or crumbled cheese before serving. This will add a pop of color and flavor.

Conclusion:

Cranberry bean salad is a delicious and versatile dish that can be served as a main course or a side dish. It's packed with protein, fiber, and nutrients, and it's a great way to use up leftover beans. With its sweet and tangy dressing, this salad is sure to be a hit at your next gathering.