Ingredients

  • 2 cups cherry tomatoes, halved
  • 2 cups fresh borlotti or cranberry beans
  • 1 cucumber, peeled & sliced
  • 9 tablespoons extra virgin olive
  • mixed herbs
  • 1 medium red onion, sliced thinly
  • 3 tablespoons red wine vinegar
  • salt and pepper

Ready In 60 Minutes

Servings: 4

Cooking Instructions

Step 1

  • In a pot with plenty of water, bring the beans to a boil with any vegetable scraps you might have: the bits from the fridge such as celery tops, the bendable carrot destined for the garbage, half an onion sitting in your fridge that doesn't look so great - toss it in! (The veggies give the beans a bit more flavor, but they are optional if you don't have anything)Bring to boil then lower to simmer 20-30 minutes until the beans are tender.
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  • EQUIPMENT:
  • Length: 30 minutes

Step 2

  • Drain & discard the vegetables.In a bowl combine the beans, tomatoes, onion, cucumber.
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Step 3

  • Add in the herbs.
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Step 4

  • Combine the oil & vinegar then toss with the salad.Season with salt & pepper.
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Step 5

  • Let stand 10-15 minutes to let the flavors come together. Recheck your seasonings (taste it) and adjust.
  • INGREDIENTS:
  • Length: 15 minutes

Step 6

  • Serve.