Cranberry Bean Salad With Asian Dressing

By JimMac

Ingredients

• 1 cup dried pinto, black or cannellini beans
• water to cover
• 3 Tbsp sherry vinegar
• 2 Tbsp fresh lime juice
• 1 1/2 Tbsp low sodium soy sauce
• 1 1/2 tsp honey
• 1 1/2 tsp fresh ginger, grated
• 1 tsp Asian chili sauce
• 1 clove garlic, minced
• 2 tsp vegetable oil
• 1 cup fresh corn or frozen corn, thawed
• 8 oz green beans, cut into 1/2" pieces, steamed and chilled
• 1 cup frozen baby peas, thawed (SEE NOTE)
• 4 stalks celery, thinly sliced
• 1 red bell pepper, seeded and diced
• 3/4 cup dried cranberries
• 1 medium red onion, peeled and diced
• salt and freshly ground black pepper to taste

Details

Servings 12

Preparation

Step 1

Rinse and drain beans, then soak them overnight in enough water to cover
them by several inches.

To make the dressing, add vinegar, lime juice, soy sauce, honey, ginger,
chili paste and garlic in a bowl then whisk to mix. Cover and
refrigerate overnight to allow flavors to blend.

Drain the soaked beans and add them to the pressure cooker along with 2
cups of water and the vegetable oil. Lock the lid into place and bring
to high pressure, maintain pressure for 25 minutes. Remove from heat and
allow pressure to release naturally.

Drain the beans and transfer them to a large bowl. Stir in half of the
dressing and chill.

Add the corn, green beans, peas, celery, bell pepper, cranberries,
onion, salt and pepper. Toss, adding more dressing if desired and serve.