Beans are a go-to pantry staple for salad and quick meals. Canned are quick, but dried tend to have less sodium and are more cost effective.
Photo: Johnny Miller
Prepare the salad up to 1 day ahead, and store in the refrigerator. If you can't find fresh cranberry beans, substitute rinsed and drained canned cannellini beans, and add them to the snap beans for the last 2 minutes of cooking.