My Epic Cranberry Bean Salad

There’s nothing quite like the satisfaction of making a simple Cranberry Bean Salad from scratch. The earthy beans paired with crisp vegetables create something truly special.

I love how this salad brings together textures and colors in such a beautiful way. Each bite offers a different experience that keeps you coming back for more.

Why this Cranberry Bean Salad works no matter the season

This salad adapts beautifully to whatever vegetables you have on hand throughout the year. I’ve made it countless times and never get tired of the combination.

You can serve it warm in winter or chilled during summer months. The beans hold up wonderfully and actually taste better the next day.

The simple dressing lets each ingredient shine while bringing everything together perfectly. It’s become my go-to when I need something both filling and fresh.

Everything you need for the perfect Cranberry Bean Salad

Here’s what goes into making this wonderful salad:

For the Beans

• 10 ounces dried cranberry beans – Look for plump, evenly colored beans
• 3½ cups water – Filtered water gives the cleanest flavor when cooking

For the Dressing

• ⅓ cup extra virgin olive oil – Use high-quality oil for best flavor
• 3 tablespoons apple cider vinegar – Adds tang, no alcohol needed
• 1½ tablespoons fresh parsley, finely chopped – Brightens the dish
• 1¼ teaspoons dried dill weed – Classic Mediterranean note
• 1¼ teaspoons sea salt – Plus more to taste
• ½ teaspoon freshly ground black pepper – Freshly cracked is best

For the Salad

• 1 medium cucumber, seeded and diced – Keeps salad from getting watery
• ⅓ cup red onion, finely diced – Soak in cold water 10 min to soften flavor
• 15 cherry tomatoes, halved – Choose firm, ripe ones for best texture

The beauty of this Cranberry Bean Salad lies in its simplicity and fresh ingredients.

My Method for Cranberry Bean Salad

1. Sort through the dried cranberry beans carefully, removing any stones or damaged beans. Rinse them thoroughly under cold running water until the water runs clear.
2. Place the cleaned beans in a heavy-bottomed pot with the water. Bring to a rolling boil over medium-high heat, which usually takes about 8-10 minutes.
3. Once boiling, reduce heat to medium-low and partially cover the pot. Let the beans simmer gently for 1 hour and 10 minutes, stirring occasionally to prevent sticking.
4. Check the beans every 20 minutes to ensure they stay covered with water. Add more hot water if needed – you’ll hear a gentle bubbling sound when they’re cooking properly.
5. Test for doneness by pressing a bean between your fingers. They should be tender but still hold their shape when properly cooked.
6. Drain the beans in a colander and rinse briefly with cool water to stop cooking. Let them cool for about 10 minutes while you prepare the dressing.
7. In a large mixing bowl, whisk together olive oil, apple cider vinegar, salt, and pepper. The mixture should emulsify slightly and smell bright and tangy.
8. Add the chopped parsley and dill to the dressing, whisking to distribute evenly. You’ll smell the herbs blooming as you mix them in.
9. Fold in the diced cucumber, red onion, and halved tomatoes. Mix gently so the vegetables stay crisp and don’t get bruised.
10. Add the cooled beans to the vegetable mixture and fold everything together carefully. You want to coat everything without mashing the beans.
11. Cover the bowl with plastic wrap and refrigerate for at least 40 minutes. This allows all the flavors to meld together beautifully.
12. Before serving, taste and adjust seasoning with additional salt and pepper as needed. The flavors will have deepened during the chilling time.

My Tips for this Cranberry Bean Salad

I always soak my diced red onion in ice water for ten minutes before adding it. This removes the sharp bite while keeping the crunch you want.

Don’t skip the resting time in the refrigerator – it really makes a difference. The beans absorb the dressing flavors and everything comes together perfectly.

Save some of the bean cooking liquid before draining – a splash can loosen the Cranberry Bean Salad if it gets too thick later.

Can I make this cranberry bean salad ahead of time?

Absolutely! This salad actually improves after sitting overnight in the refrigerator. The flavors develop and the beans absorb more of the herb dressing.

What can I substitute for the apple cider vinegar?

Try white wine vinegar or lemon juice for similar acidity. Rice vinegar works too if you prefer something milder and slightly sweet.

How long does cranberry bean salad keep in the fridge?

It stays fresh for up to five days when stored properly covered. The vegetables might soften slightly but the flavors remain wonderful.

For more seasonal inspiration, check out my Ultimate Berry Cranberry Sauce that pairs beautifully with bean salads.

Can I use canned cranberry beans instead?

Yes, though the texture won’t be quite as firm. Rinse them well and reduce the salt since canned beans contain sodium.

The times I enjoy my Cranberry Bean Salad most

I love serving this at summer picnics where it holds up beautifully in the heat. It’s also perfect for potluck dinners since it feeds a crowd easily.

If you’re looking for more cranberry recipes to round out your meal planning, my Fresh Cranberry Relish Recipe adds wonderful tartness to any table.

During cooler months, I serve it alongside roasted vegetables or grilled chicken. The hearty beans make it satisfying enough to be a light dinner.