Servings: 4 to 6
The creamy texture of cranberry beans is a great complement to crunchy, thinly sliced fennel and rich, briny olives. Canary beans or classic French flageolet beans make great substitutes. The salad pairs well with duck breast, firm white fish, or a poached egg.
For the beans
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.