Cranberry Bean Salad with Basil, Mint and Feta
Serves: 4 as a small side dish
4 tablespoons olive oil, divided
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
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.
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 medium bowl. Allow to cool completely. Reserve 2 teaspoons of the cooking water.
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.
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.