Cranberry Bean Salad with Celery, Basil and Mint

In Russia, people often make this red lobio with kidney beans. The recipe below substitutes cranberry beans because they have a creamier texture.

Slideshow:  More Dishes with Beans

  • Active:
  • Total Time:
  • Servings: 8
  • Time(Other): Plus overnight soaking
KEY: Barbecue/Cookout, Eastern European, Beans, Grains & Legumes, Salads, Side Dishes, Healthy, Make Ahead, Vegetarian

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Ingredients

  • 1 pound dried cranberry beans (2 1/2 cups), soaked overnight and drained
  • 1/4 cup red wine vinegar
  • 1/4 cup vegetable oil
  • 3 tablespoons Dijon mustard
  • Salt and freshly ground pepper
  • 2 celery ribs, thinly sliced crosswise
  • 1 jalapeƱo, seeded and minced
  • 1 fresh red chile, seeded and minced
  • 1/2 cup chopped basil
  • 1/4 cup chopped mint

How to make this recipe

  1. In a large pot, cover the beans with 2 inches of water and bring to a boil. Cover the pot partially and simmer the beans over moderate heat, stirring occasionally, until tender, about 1 hour. Add more water, if necessary, to keep the beans covered. Drain the beans, reserving 1/2 cup of the cooking liquid.
  2. In a small bowl, whisk the vinegar, oil and mustard and season with salt and pepper. Transfer the beans to a large bowl. Add the celery, jalapeño, red chile, the reserved bean cooking liquid and the dressing; toss well. Season with salt and pepper. Let the salad stand for 15 minutes, stirring occasionally. Stir in the basil and mint and serve.
Contributed By Photo © Martin Morrell Published June 2011

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