Ingredients

  • 1 tsp of black pepper
  • 2 Campari tomatoes
  • 1/2 of a cucumber
  • 3 large sprigs of curly parsley
  • 1 Tbsp of extra virgin olive oil
  • 3 cloves of garlic
  • 2 tsp of freshly squeezed lime juice
  • 2 cups of cooked navy beans
  • 1/2 cup of pomegranate-infused dried cranberries
  • 1/4 of a red onion
  • 1/4 tsp of salt or adjust to your taste

Ready In 20 Minutes

Servings: 2

Cooking Instructions

Step 1

  • 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.
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Step 2

  • Place them on a few paper towels and dry them. Set aside. If you are using dry navy beans, follow these steps to cook them. You should have about 2 cups of cooked navy beans
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Step 3

  • Chop 1/2 of a cucumber really fine
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Step 4

  • Chop 1/4 of a red onion really fine
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Step 5

  • Take 2 Campari tomatoes and cut them in small pieces
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Step 6

  • Take 3 cloves of garlic and chop them really fine
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Step 7

  • Take 3 large sprigs of curly parsley and tear them off into small pieces
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Step 8

  • Add the navy beans, cucumber, red onion, garlic and parsley into a large bowl
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Step 9

  • Add 1/4 tsp of salt or adjust to your taste
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Step 10

  • Add 1 Tbsp of extra virgin olive oil
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Step 11

  • Add 1 tsp of black pepper
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Step 12

  • Add 2 tsp of freshly squeezed lime juice
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Step 13

  • Add 1/2 cup of pomegranate-infused dried cranberries
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Step 14

  • Mix the navy beans salad well and serve immediately. You can also chill it for half hour, if you have time
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