Cranberry Bean Dandelion Green And Toasted Cornbread Salad Food

CRANBERRY BEAN SALAD

Steps:

• Sort and rinse cranberry beans. Place in a pot with water over medium-high heat; cover and bring to a boil. Reduce heat to medium-low and simmer until beans are tender, about 1 hour. Make sure beans are covered with water during the entire cooking process. Drain and set aside.
• Whisk together olive oil, vinegar, parsley, dill, salt, and pepper in a bowl. Add cucumber, red onion, and tomatoes; stir to combine. Gently fold in cooked cranberry beans. Cover and refrigerate for at least 30 minutes. Season with salt and pepper.

CRANBERRY BEAN, DANDELION GREEN, AND TOASTED-CORNBREAD SALAD

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.

LAYERED CORNBREAD SALAD

Steps:

• Make cornbread and bake according to package instructions.
• Crumble cornbread and set aside.
• If making your own salad dressing: mix all ingredients in bowl and set aside.
• Assemble salad as follows, forming pretty layers in order listed:.
• Place 1/2 of cornbread crumbles in bottom of very large serving bowl.
• Top with pinto beans, tomatoes (1/2 of these), corn, red and green bell peppers (1/2 of these), chilies, and cheese.
• Repeat layers as follows: Romaine lettuce, cornbread crumbles, spring onions, green peas (uncooked), cranberry beans, and remaining red and green bell peppers.
• Spoon salad dressing over top of salad and spread to cover top of bowl.
• Sprinkle remaining cheese on top.
• Sprinkle cheese with tomatoes and bacon bits (optional).
• Tightly cover with plastic wrap and refrigerate up to 24 hours before serving.
• It's better if it sits at least 4-6 hours for flavors to blend.
• Play with the layers and substitute for anything you don't like-- just be sure to keep the cornbread layers and salad dressing on top.
• NOTE: If you add a lot of Optional ingredients, use more salad dressing accordingly, so you have enough to lightly coat salad when it is tossed as people spoon to the bottom to get a serving.
• Vegetarian Note: Jiffy corn bread is NOT Vegetarian due to animal shortening as a primary ingredient. Use another brand that is.

DANDELION GREEN SALAD

Steps:

• Place all the ingredients, up to olive oil, in a large bowl and toss together.
• In another little bowl stir together oil, lemon juice and salt and pepper. Pour over salad. Enjoy!