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Export 12 ingredients for grocery delivery
Step 1
Place the dried beans in a large bowl and cover with fresh, cold water. Soak the beans at room temperature for 8 hours or overnight.
Step 2
Drain the beans in a colander and add them to the Instant Pot. Add 6-8 cups of water, or enough to cover the beans with about an inch of water. Stir in the dried bay leaves and thyme.
Step 3
Pressure cook the beans on high for 20 minutes if using Great Northern or navy beans, 25 minutes for cannellini beans, or 30 minutes for Cannellini beans. Natural-release the pressure.
Step 4
Carefully drain the hot beans and let them cool to room temperature.
Step 5
In a large mixing bowl, whisk the red wine vinegar, balsamic vinegar, maple syrup, and olive oil until well combined and emulsified.
Step 6
Add the cooled beans, chopped tomatoes, fresh herbs, salt, and pepper to the mixing bowl with the dressing. Gently toss until well combined.
Step 7
Season the salad to taste with more salt and vinegar. Cover the bowl and refrigerate the bean salad for at least 1 hour, but up to 1 day. The longer the salad marinates, the more flavorful it will become.
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