Cranberry Bean Salad

8 ounces dried cranberry beans
3 cups water
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon chopped fresh parsley
1 teaspoon dried dill weed
1 teaspoon salt
1/2 teaspoon ground black pepper
1 small cucumber, seeded and chopped
1/4 cup chopped red onion
12 grape tomatoes, halved
Salt and ground black pepper to taste
 
Sort and rinse cranberry beans. Place in a pot with water over medium-high heat, cover and bring to a boil. Reduce heat to medium-low and simmer until beans are tender, about 1 hour. Make sure beans are covered with water during the entire cooking process. Drain and set aside.
 
Whisk together olive oil, vinegar, parsley, dill, salt, and pepper in a bowl. Add cucumber, red onion, and tomatoes, stir to combine. Gently fold in cooked cranberry beans. Cover and refrigerate for at least 30 minutes. Season with salt and pepper.
 
Enjoy

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