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.
(Images: Megan Gordon)