Colorful Cranberry Bean Salad for Kids | A Finger-Food Bowl

Sort and rinse the cranberry beans, then put them in a pot and add enough water to cover them by 5 cm. Bring to a boil and cook for 3 minutes. Turn off the heat and cover the pot. Do not boil them for long; the quick-soak method is meant to let water penetrate the skins, not cook the beans.

Drain the rested beans. Add 1,500 ml fresh water and the bay leaf to the pot and bring to a boil. Reduce the heat, leave the lid ajar, and cook for 50 minutes, skimming off any foam. The beans are done when one mashes against the roof of your mouth without resistance. If the skin and interior still feel separate, cook for 10 minutes more. Drain and rinse under cold water.

Peel the carrot, cut it into 1 cm cubes, and boil for 8 minutes. Press a cube with a fork; it should mash without crunching. Drain and transfer to cold water to preserve its bright color. Do not add raw carrot to this salad.

Combine the cranberry beans, cooked carrot, and chopped vegetables in a large bowl. Whisk the olive oil, lemon juice, and salt in a separate bowl, then pour over the salad. Add the parsley and gently turn everything from bottom to top twice with both hands. Overmixing will crush the tomato and leave liquid at the bottom of the bowl.