A hearty cold salad where borlotti beans, soaked overnight and then boiled, meet onion, tomato, and olive oil. It comes to the table both as a starter and as a light main dish.
Soak the dried cranberry beans in plenty of water for at least 8 hours, preferably overnight.
Place the drained beans in fresh water and simmer over low heat until tender, skimming off the foam occasionally.
Let the drained beans cool to room temperature, then mix with tomato and onion.
Drizzle with olive oil and lemon juice, garnish with chopped parsley, and serve cold.
Important: Soak the dried cranberry beans in plenty of water for at least 8 hours before cooking; if not soaked beforehand, cooking takes longer and digestion can be harder. Contains no allergens.
If you add a pinch of baking soda to the water while boiling the beans, they soften in less time and the skins crack less. Adding the salt toward the end of boiling keeps the beans from toughening.
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