CRANBERRY BEAN, DANDELION GREEN, AND TOASTED-CORNBREAD SALAD
For this salad, you can either make your own cornbread or use store-bought. You can also skip step 1 and substitute your favorite already-cooked white beans for the cranberry beans.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h
Number Of Ingredients 10
Steps:
- 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.
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Naveed Afridi
[email protected]I'm not a huge fan of dandelion greens, but I really enjoyed this salad. The dressing was delicious and the other ingredients balanced out the bitterness of the greens.
Arefin 2.0
[email protected]This salad is so easy to make and it's packed with flavor. I love the combination of sweet and savory flavors.
Kadjatu Jalloh
[email protected]I made this salad for a potluck and it was a hit! Everyone loved it. I especially liked the dressing, which was light and flavorful.
Zane Basson
[email protected]This salad is a great way to use up leftover cornbread. I also added some chopped bacon for extra flavor.
Kgonego Selema
[email protected]I'm not a big fan of cranberries, but I really enjoyed this salad. The other ingredients balanced out the tartness of the cranberries.
M Vargas
[email protected]This salad is so refreshing and flavorful. I love the combination of sweet and savory flavors.
Wassim Kelaiaia
[email protected]I made this salad for a picnic and it was perfect! It's easy to transport and it held up well in the heat.
Xayleigh Niewenhuys
[email protected]This salad is a great way to use up leftover cornbread. I also added some chopped walnuts for extra crunch.
Kendyl Higgins
[email protected]I'm not a huge fan of dandelion greens, but I really enjoyed this salad. The dressing was delicious and the other ingredients balanced out the bitterness of the greens.
K Patton
[email protected]This salad is so easy to make and it's packed with flavor. I love the combination of sweet and savory flavors.
Linda Abrego
[email protected]I made this salad for a potluck and it was a hit! Everyone loved it. I especially liked the dressing, which was light and flavorful.
Javeed Iqbal
[email protected]This salad was delicious! I loved the combination of flavors and textures. The cranberries added a tart sweetness, the dandelion greens were slightly bitter, and the toasted cornbread added a nice crunch. I will definitely be making this again!