|Cranberry Bean Salad|
(All the produce for this salad is grown in our organic farm with homemade red wine vinegar.)
Cranberry Bean Salad
2 cups fresh borlotti or cranberry beans
couple of handfuls of cherry tomatoes, halved
1 medium red onion, sliced thinly
1 cucumber, peeled & sliced
fresh herbs of your choice, chopped: marjoram, oregano or basil work well
3 tablespoons red wine vinegar
9 tablespoons extra virgin olive
In a pot with plenty of water, bring the beans to a boil with vegetable scraps: the bits from the fridge such as celery tops, the bendable carrot destined for the garbage, half an onion sitting in your fridge that doesn't look so great - toss it in! (The veggies give the beans a bit more flavor.)
Bring to boil then lower to simmer 20-30 minutes until the beans are tender.
Drain & discard the vegetables.
In a bowl combine the beans, tomatoes, onion, cucumber. Add in the herbs.
Combine the oil & vinegar then toss with the salad.
Season with salt & pepper.
Let stand 10-15 minutes to let the flavors come together. Recheck your seasonings (taste it) and adjust. Serve.
|Fresh picked cranberry beans from our garden|