Cranberry Beans Cherry Tomatoes Cucumber Salad

Cranberry Beans, Cherry Tomatoes & Cucumber Salad

Cranberry Beans, Cherry Tomatoes & Cucumber Salad

By Foodista.com – The Cooking Encyclopedia Everyone Can Edit
1 hour

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Details
  • Servings:   4
  • Calories:   435
  • Protein:   10g
  •  
  • Fiber:   11g
  • Sugar:   5g
  • Carb Total:   19g
  •  
  • Saturated:   5g
  • Fat Total:   33g
  •  
  • Vegan:   True
  • Dairy-Free:   True
  • Gluten-Free:   True
  • Weight Watchers:   13 Points
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Cuisine
  • side dish
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Ingredients
  • 2 cups cherry tomatoes, halved
  • 2 cups fresh borlotti or cranberry beans
  • 1 cucumber, peeled & sliced
  • 9 tablespoons extra virgin olive
  • mixed herbs
  • 1 medium red onion, sliced thinly
  • 3 tablespoons red wine vinegar
  • salt and pepper
Instructions

In a pot with plenty of water, bring the beans to a boil with any vegetable scraps you might have: 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, but they are optional if you don't have anything)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.

View original preparation instructions

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