This Fresh Cranberry Bean & Tuna Salad is a classic salad to make in the late summer when the first cranberry beans, start to show up at the Farmers’ Market. Other times of the year you can use dried cranberries, just soak them overnight before using. It’s easy to make, and if you cook the beans ahead of time, you can put this together in minutes. Raw cranberry beans fresh out of the pod are gorgeous, marbled with white and dark pink. Like all beans, they can’t be eaten raw, they must be cooked. Although cooking takes away their pretty markings, it doesn’t take away their creamy, nutty taste.