Reviews Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Back to Cranberry Bean, Dandelion Green, and Toasted-Cornbread Salad All Reviews for Cranberry Bean, Dandelion Green, and Toasted-Cornbread Salad - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Cranberry Bean, Dandelion Green, and Toasted-Cornbread Salad Credit: Raymond Hom Recipe Summary prep: 25 mins total: 1 hr Servings: 4
Ingredients Ingredient Checklist 1 pound fresh cranberry beans, shelled (about 1 1/2 cups) Coarse salt and freshly ground pepper 5 ounces cornbread, cut into 1-inch cubes (about 1 1/2 cups) 1 tablespoon red-wine vinegar 1/2 teaspoon minced garlic 1 teaspoon honey 2 tablespoons extra-virgin olive oil 8 ounces dandelion greens, trimmed and cut crosswise into 2-inch pieces (about 4 cups) 1/4 ounce Parmesan cheese, grated (about 2 tablespoons) 1/2 cup small fresh basil leaves
Gallery Cranberry Bean, Dandelion Green, and Toasted-Cornbread Salad Credit: Raymond Hom
Recipe Summary prep: 25 mins total: 1 hr Servings: 4
Gallery
Cranberry Bean, Dandelion Green, and Toasted-Cornbread Salad Credit: Raymond Hom
Cranberry Bean, Dandelion Green, and Toasted-Cornbread Salad
Credit: Raymond Hom
Cranberry Bean, Dandelion Green, and Toasted-Cornbread Salad
Recipe Summary prep: 25 mins total: 1 hr Servings: 4
Recipe Summary
prep: 25 mins total: 1 hr
Servings: 4
prep: 25 mins
total: 1 hr
prep:
25 mins
total:
1 hr
Servings: 4
4
Ingredients
Ingredients
- 1 pound fresh cranberry beans, shelled (about 1 1/2 cups) Coarse salt and freshly ground pepper 5 ounces cornbread, cut into 1-inch cubes (about 1 1/2 cups) 1 tablespoon red-wine vinegar 1/2 teaspoon minced garlic 1 teaspoon honey 2 tablespoons extra-virgin olive oil 8 ounces dandelion greens, trimmed and cut crosswise into 2-inch pieces (about 4 cups) 1/4 ounce Parmesan cheese, grated (about 2 tablespoons) 1/2 cup small fresh basil leaves
Directions
Place beans in a medium pot and cover with 4 inches of water. Season generously with salt and pepper; bring to a boil. Reduce heat and simmer beans until very tender, about 40 minutes; drain. Beans can be stored in refrigerator, in cooking liquid just to cover, up to 3 days; cool completely before refrigerating.
Meanwhile, preheat broiler. Spread cornbread in a single layer on a rimmed baking sheet and broil until just golden, 1 to 2 minutes. Whisk together vinegar, garlic, honey, and oil; season with salt and pepper. Combine greens, beans, cheese, and basil in a large bowl. Season with salt and pepper. Drizzle with dressing and toss with cornbread.
Reviews
Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
All Reviews for Cranberry Bean, Dandelion Green, and Toasted-Cornbread Salad
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Cranberry Bean, Dandelion Green, and Toasted-Cornbread Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
