CRANBERRY BEAN SALAD WITH BASIL, MINT AND FETA

 

CRANBERRY BEAN SALAD WITH BASIL, MINT AND FETA

INGREDIENTS:

• 4 tablespoons olive oil, diced

• 2 cloves garlic, minced

• 1/2 pound fresh cranberry beans, shelled (will yield 1 1/4 cups of actual beans) 

• Salt and freshly ground pepper 

• 1/2 teaspoon Dijon mustard

• 2 tablespoons red wine vinegar

• 1/4 cup chopped basil

• 2 tablespoons chopped fresh mint

• 1/2 cup mild feta cheese, crumbled

INSTRUCTIONS:

1. Over medium-low heat, heat 1 tablespoon of the olive oil and add the garlic. Stir until fragrant, about a minute. Add beans and stir until they're just coated in oil. Cover the beans with about 2 inches of water and a pinch of salt and pepper.

2. Simmer, covered, until beans are soft but are not losing their shape, about 30 minutes. Remove pot from heat, and use a slotted spoon to transfer beans into a medium bowl. Allow to cool completely. Reserve 2 teaspoons of the cooking water.

3. In a small bowl, whisk together the remaining 3 tablespoons oil, mustard and vinegar and season with salt and pepper. Add the dressing to the beans and gently stir to combine.

4. Add 2 teaspoons of the cooking liquid. Season with salt and pepper. Stir in the basil, mint and feta and allow the salad to stand for twenty minutes. Serve at room temperature.