Recipes Cranberry Bean-and-Squid Salad Be the first to rate & review! This salad of tender squid and creamy shell beans is very simply seasoned. Slideshow: Salads with Seafood By Food & Wine Editors Published on December 19, 2014 Print Rate It Share Share Tweet Pin Email Active Time: 45 mins Total Time: 1 hrs 45 mins Yield: 6 Ingredients 3 1/2 pounds fresh cranberry beans, shelled (3 1/4 cups) 1 small carrot Bouquet garni: 3 thyme sprigs, 3 parsley sprigs, 1 bay leaf, 1/2 celery rib 8 garlic cloves, peeled and smashed 2 medium yellow onions, 1 halved, 1 diced 3 medium tomatoes,1 halved; 2 peeled, seeded and diced Kosher salt 1/4 cup extra-virgin olive oil 1 pound cleaned squid, bodies cut into 1/2-inch rings Piment d’Espelette or cayenne 1 small fennel bulb, diced 2 tablespoons finely chopped parsley 2 tablespoons finely chopped chives 2 tablespoons red wine vinegar 12 basil leaves, thinly sliced crosswise 1 jarred roasted red pepper, drained and julienned Black pepper Directions In a medium saucepan, cover the beans with 8 cups of water. Add the carrot, bouquet garni, 4 of the garlic cloves and the halved onion and tomato and bring to a boil. Reduce the heat and simmer until the beans are tender, about 40 minutes. Remove from the heat, stir in 1 teaspoon of salt and let cool. Drain the beans. Discard the garlic cloves, onion, tomato, carrot and bouquet garni. Meanwhile, in a skillet, heat 1 tablespoon of the olive oil. Season the squid with salt and piment d’Espelette, and cook over high heat until just white, 2 minutes. With a slotted spoon, transfer the squid to a bowl. Add 1 tablespoon of the olive oil to the skillet along with the diced onion and fennel and the remaining 4 garlic cloves. Cook over moderately low heat until softened, about 5 minutes. Stir in the diced tomatoes and cook until softened, about 5 minutes. Return the squid to the skillet and cook until warmed through, about 5 minutes. Transfer the squid and vegetables to a large serving bowl and let cool. Add the beans to the bowl along with the parsley, chives, vinegar, basil, roasted red pepper and remaining 2 tablespoons of olive oil. Season with salt and black pepper and serve. Suggested Pairing Crisp white Bordeaux. Rate it Print