Growing up, we had a lot of British influence when it came to food. We used to call French fries “chips” and potato chips were “crisps.” One of my least favorite meals was navy beans in a tomato sauce and spread over toast! Not appetizing at all.
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To change my perception on navy beans, I set out to make a delicious recipe that would make me fall in love with them. The result of all my experimenting was this scrumptious and very simple navy bean salad! The curly parsley definitely adds a punch and cranberries add a sweetness to the recipe. But it is the navy beans that steal the show. They are the center of attention for your taste buds and provide a delicious flavor to the recipe.
I made it very easy for anyone to make this. It is as simple as mixing all the ingredients and eating it. There are no extensive steps involved, like baking or roasting. This recipe can come together in 15 minutes or less. The hard part is chopping the tomatoes, and that is not hard at all!
Super simple navy bean salad recipe
- 2 cups cooked navy beans
- 1/2 cucumber, finely chopped
- 1/4 red onion, finely chopped
- 2 Campari tomatoes, chopped
- 3 cloves garlic, finely chopped
- 3 large sprigs curly parsley, torn into small pieces
- 1/4 teaspoon salt or adjust to your taste
- 1 tablespoon extra virgin olive oil
- 1 teaspoon black pepper
- 2 teaspoons freshly squeezed lime juice
- 1/2 cup pomegranate-infused dried cranberries
- Take 1 can of navy beans and place it in a strainer. Thoroughly wash them in cold water. Make sure you strain out all the water. Place them on a few paper towels and dry them. Set aside. If you are using dry navy beans, cook them. You should have about 2 cups of cooked navy beans.
- Add the navy beans, cucumber, red onion, garlic and parsley into a large bowl
- Add salt, extra virgin olive oil, black pepper, lime juice and cranberries.
- Mix well and serve immediately. You can also chill it for half hour, if you have time.
This post originally appeared on Healing Tomato’s blog