Fresh bean season is the best time of year. The beans cook quickly, we get bean pods, and we all can rejoice in the luxury of legumes.
This luxury comes to me in the form of cranberry beans, one of the most beautiful fresh beans you can get. Sadly, they don’t keep their visual beauty when cooked, but their taste remains elegant.
The wonderful thing about this salad is it is actually great with just about any bean, so if you don’t have cranberry beans, or don’t feel like cooking beans from dry, this dressing will elevate any bean you have.
This salad comes together in a matter of minutes, is great on its own, on toast, as a side, or even on top of another salad, and only gets better throughout the week.
Recipe:
1 lb cranberry beans (fresh or dry) (cook them)