Ingredients and Weight:
- Cranberry beans, dried: 1 pound (454 g)
- Olive oil: 1/4 cup (60 ml)
- Lemon juice: 1/4 cup (60 ml)
- Red onion, chopped: 1/2 cup (120 ml)
- Celery, chopped: 1/2 cup (120 ml)
- Parsley, chopped: 1/4 cup (40 g)
- Salt and pepper to taste
Preparation Time:
- Overnight (for soaking beans)
- 30 minutes (for preparing and assembling salad)
Cooking Time:
- 1 hour 30 minutes (for cooking beans)
Difficulty Level:
Preparation Method Steps:
- Soak the cranberry beans overnight in cold water.
- Drain the beans and rinse well.
- Place beans in a large pot, cover with fresh water, and bring to a boil.
- Reduce heat to low, cover, and simmer for 1 hour 30 minutes, or until beans are tender.
- Drain the beans and allow to cool slightly.
- In a large bowl, whisk together the olive oil and lemon juice.
- Add the cooked beans, red onion, celery, parsley, salt, and pepper to the bowl and toss to coat.
- Serve immediately or refrigerate for later.
Nutritional Information:
- Calories: 240 per serving
- Fat: 13 g
- Carbohydrates: 31 g
- Protein: 12 g
- Fiber: 10 g
Dish Characteristics:
- Savory and refreshing
- Colorful and visually appealing
- Healthy and nutritious
User Comments:
- "This salad is a great way to enjoy the flavors of fall."
- "The beans are tender and the flavors are balanced."
- "I love the addition of the celery and parsley."
- "This is a perfect salad for a light lunch or dinner."
- "I would highly recommend this salad to anyone who loves beans."
Special Precautions and Tips:
- If you are short on time, you can use canned cranberry beans instead of dried beans.
- This salad can be made ahead of time and refrigerated for up to 3 days.
- Serve with a side of crusty bread for a complete meal.
