Best 15 Cranberry Bean Dandelion Green And Toasted Cornbread Salad Recipes

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Embark on a culinary journey with our exploration of the tantalizing "Cranberry Bean, Dandelion Green, and Toasted Cornbread Salad" recipe, a symphony of flavors that will leave your taste buds craving more. Dive into the world of this delightful salad, where the nutty flavor of toasted cornbread harmonizes perfectly with the earthy notes of dandelion greens and the vibrant sweetness of cranberry beans. Get ready to elevate your salad game as we unravel the secrets behind this extraordinary dish, offering step-by-step instructions, ingredient insights, and variations to suit every palate.

Here are our top 15 tried and tested recipes!

GREEN SALAD WITH CRANBERRY VINAIGRETTE



Green Salad with Cranberry Vinaigrette image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 6 to 8

Number Of Ingredients 10

2/3 cup cranberries, thawed if frozen
2 tablespoons honey, plus more as needed
1/2 cup walnuts
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
Kosher salt and freshly ground pepper
1 head butter lettuce, large leaves torn
1 bunch watercress, trimmed and torn
2 tablespoons roughly chopped fresh parsley
2 tablespoons roughly chopped fresh tarragon

Steps:

  • Put the cranberries in a small saucepan; add the honey and 1/3 cup water. Cook over medium heat, stirring occasionally, until the cranberries pop and the liquid thickens, about 8 minutes. Remove from the heat and let cool completely.
  • Toast the walnuts in a small dry skillet over medium heat, about 5 minutes. Transfer to a cutting board and let cool slightly, then roughly chop. Stir the olive oil and vinegar into the cooled cranberries. (Add more honey, 1 teaspoon at a time, if the vinaigrette is too tart.) Season with salt and pepper.
  • Toss the lettuce and watercress in a serving bowl; season with salt and pepper. Spoon the vinaigrette over the lettuce and top with the walnuts and herbs. Toss before serving.

ROASTED GREEN BEAN SALAD



Roasted Green Bean Salad image

This easy recipe turns homegrown green beans into something special. A tangy dill and Dijon vinaigrette coats the beans without overpowering them so the fresh-picked flavor comes through. -Kathy Shell, San Diego, California

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 8

2 pounds fresh green beans, trimmed
3 tablespoons olive oil, divided
3/4 teaspoon salt, divided
2 tablespoons white wine vinegar
2 tablespoons snipped fresh dill or 2 teaspoons dill weed
1-1/2 teaspoons Dijon mustard
1-1/2 teaspoons sugar
1/4 teaspoon pepper

Steps:

  • Preheat oven to 400°. In a large bowl, toss beans with 1 tablespoon oil and 1/2 teaspoon salt. Transfer to 2 ungreased 15x10x1-in. baking pans., Roast 30-35 minutes or until beans are tender and lightly browned, stirring occasionally., In a small bowl, whisk vinegar, dill, mustard, sugar, pepper and the remaining oil and salt until blended. Transfer beans to a large bowl. Drizzle with vinaigrette and toss to coat.

Nutrition Facts : Calories 108 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 335mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 5g fiber), Protein 3g protein. Diabetic Exchanges

CRANBERRY BEAN, DANDELION GREEN, AND TOASTED-CORNBREAD SALAD



Cranberry Bean, Dandelion Green, and Toasted-Cornbread Salad image

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

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

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.

CRANBERRY CORNBREAD



Cranberry Cornbread image

Cranberries meet cornbread in this one-bowl fall mashup. A crunchy golden edge forms around the cornbread thanks to the hot skillet the batter is poured into. The mixture crisps in the oven-melted butter that coats the pan, resulting in browning and caramelization that delivers maximum flavor. While baking, the fresh cranberries soften, ensuring a burst of juicy tartness with each bite. Use either fine- or medium-grind cornmeal, as coarse varieties make for an overly gritty bite.

Provided by Vallery Lomas

Categories     breads, side dish

Time 45m

Yield 8 servings

Number Of Ingredients 10

8 tablespoons/113 grams unsalted butter, plus more for serving
1 1/4 cups/180 grams fine- or medium-grind yellow cornmeal
1 cup/125 grams all-purpose flour
1/2 cup/100 grams granulated sugar
2 teaspoons baking powder
1 1/2 teaspoons kosher salt (Diamond Crystal)
1/2 teaspoon baking soda
3 large eggs
1 cup/240 milliliters buttermilk
1 cup/115 grams fresh or thawed frozen cranberries

Steps:

  • Place a rack in the middle of the oven and heat oven to 375 degrees. Place the butter in a 10-inch cast iron skillet, and place the skillet in the oven to melt the butter.
  • Meanwhile, in a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda. Add the eggs and buttermilk, and whisk until combined.
  • Carefully remove the skillet from the oven. The butter should be completely melted. Pour about three-quarters of the melted butter into the cornmeal batter, and stir until combined. Pour the batter into the hot skillet, and sprinkle the cranberries evenly over the top.
  • Bake until the cornbread is browned around the edges and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Serve hot with butter.

CRANBERRY BEAN SALAD



Cranberry Bean Salad image

Cranberry beans, cucumber, and tomatoes come together in this light and refreshing salad that is perfect for summertime cookouts. For best results, make this a day ahead of time to allow the ingredients a chance to get acquainted.

Provided by Soup Loving Nicole

Categories     Salad     Beans

Time 1h50m

Yield 6

Number Of Ingredients 12

8 ounces dried cranberry beans
3 cups water
¼ cup extra virgin olive oil
¼ cup red wine vinegar
1 tablespoon chopped fresh parsley
1 teaspoon dried dill weed
1 teaspoon salt
½ teaspoon ground black pepper
1 small cucumber, seeded and chopped
¼ cup chopped red onion
12 grape tomatoes, halved
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 226.9 calories, Carbohydrate 26.6 g, Fat 10 g, Fiber 9.9 g, Protein 9.2 g, SaturatedFat 1.5 g, Sodium 423.9 mg, Sugar 0.7 g

CRANBERRY CORNBREAD



Cranberry Cornbread image

Give classic cornbread a tart twist by stirring in a favorite fall fruit.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 9

Number Of Ingredients 10

1 1/4 cups Gold Medal™ all-purpose flour
3/4 cup cornmeal
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
3/4 cup milk
1/4 cup vegetable oil
1 cup chopped fresh or frozen cranberries
2 tablespoons sugar

Steps:

  • Heat oven to 400°F. Grease bottom and sides of 8-inch square pan with shortening or spray with cooking spray.
  • In large bowl, stir flour, cornmeal, 1/3 cup sugar, the baking powder and salt until mixed. Add eggs, milk and oil; beat with spoon until mixed.
  • In small bowl, toss cranberries and 2 tablespoons sugar until coated. Fold into batter. Spread in pan.
  • Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Serve warm.

Nutrition Facts : Calories 230, Carbohydrate 35 g, Cholesterol 50 mg, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 12 g, TransFat 0 g

CORN AND GREEN BEAN SALAD



Corn and Green Bean Salad image

I love the crunch of veggies, so I combined them with a buttermilk Caesar dressing in this corn and green bean salad. It's good served immediately, but it's even better after chilling for a few hours. —Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 11

1/2 cup reduced-fat mayonnaise
1/2 cup buttermilk
1/2 cup shredded Parmesan cheese, plus more for topping
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
3/4 pound fresh green beans, trimmed and cut into 1-inch pieces
4 medium ears sweet corn

Steps:

  • In a small bowl, whisk mayonnaise, buttermilk, 1/2 cup Parmesan, lemon juice, Worcestershire sauce, garlic powder, salt and pepper. Refrigerate, covered, until serving., Meanwhile, in a Dutch, bring 8 cups water to a boil. Add beans; cook, uncovered, just until crisp-tender, 2-3 minutes. Drain and immediately drop into ice water. Drain and pat dry; transfer to a serving bowl., Cut corn from cobs. In a large cast-iron or other heavy skillet, heat 1 tablespoon oil over medium-high heat. Add corn; cook and stir until tender, 6-8 minutes. Remove from heat and add to beans; refrigerate, covered, until chilled., Stir mayonnaise mixture into vegetables; toss to coat. If desired, sprinkle with additional Parmesan.

Nutrition Facts : Calories 201 calories, Fat 12g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 498mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein.

COLORFUL CORNBREAD SALAD



Colorful Cornbread Salad image

When my garden comes in, I harvest the veggies for potluck dishes. I live in the South, and we think bacon and cornbread make everything better, even salad! -Rebecca Clark, Warrior, Alabama

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 14 servings.

Number Of Ingredients 11

1 package (8-1/2 ounces) cornbread/muffin mix
1 cup mayonnaise
1/2 cup sour cream
1 envelope ranch salad dressing mix
1 to 2 tablespoons adobo sauce from canned chipotle peppers
4 to 6 cups torn romaine
4 medium tomatoes, chopped
1 medium green pepper, chopped
1 medium onion, chopped
1 pound bacon strips, cooked and crumbled
4 cups shredded cheddar cheese

Steps:

  • Preheat oven to 400°. Prepare cornbread batter according to package directions. Pour into a greased 8-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool completely in pan on a wire rack., Coarsely crumble cornbread into a large bowl. In a small bowl, mix mayonnaise, sour cream, salad dressing mix and adobo sauce., In a 3-qt. trifle bowl or glass bowl, layer a third of the cornbread and half of each of the following: romaine, tomatoes, pepper, onion, bacon, cheese and mayonnaise mixture. Repeat layers. Top with remaining cornbread and, if desired, additional chopped tomato and bacon. Refrigerate, covered, 2-4 hours before serving.

Nutrition Facts : Calories 407 calories, Fat 31g fat (11g saturated fat), Cholesterol 61mg cholesterol, Sodium 821mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 2g fiber), Protein 14g protein.

FRESH CRANBERRY BEAN SALAD



Fresh Cranberry Bean Salad image

Categories     Salad     Bean     Lemon     Fall     Summer     Gourmet

Yield Serves 4 as a side dish

Number Of Ingredients 6

1 1/2 pounds fresh cranberry or lima beans in pods
2 tablespoons salt
1/4 cup extra-virgin olive oil
1 to 2 tablespoons fresh lemon juice, or to taste
2 tablespoons chopped fresh parsley or basil leaves
ground black pepper

Steps:

  • Shell beans. In a large saucepan of boiling water cook beans with salt until tender and no longer mealy, 10 to 20 minutes. Drain beans and transfer to a bowl. While beans are still warm, toss with remaining ingredients and season with salt. Serve salad warm or at room temperature.

CRANBERRY CORNBREAD



Cranberry Cornbread image

During the holidays, I make several pans of this sweet cake-like corn bread for family and friends. Whole blueberries--coated in flour--can be used in place of the cranberries.

Provided by Taste of Home

Time 55m

Yield 9 servings.

Number Of Ingredients 9

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1-1/2 cups all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups buttermilk
1 cup cranberries, halved

Steps:

  • In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs; mix well. Combine the flour, cornmeal, baking powder and salt. Add to creamed mixture alternately with buttermilk. Fold in cranberries., Transfer to a greased 9-in. square baking pan. Bake at 375° until a toothpick inserted in the center comes out clean, 40-45 minutes. Serve warm.

Nutrition Facts : Calories 350 calories, Fat 12g fat (7g saturated fat), Cholesterol 70mg cholesterol, Sodium 414mg sodium, Carbohydrate 54g carbohydrate (25g sugars, Fiber 1g fiber), Protein 6g protein.

DANDELION GREEN SALAD



Dandelion Green Salad image

This is from Tyler Florence from a Swedish show he did. This is for the World Tour Contest! Simple to make! I can find dandelion greens in my grocery store.

Provided by Jessica K

Categories     Greens

Time 10m

Yield 1 salad, 4-6 serving(s)

Number Of Ingredients 6

1 bunch dandelion greens, washed, drained and trimmed
3 green onions, chopped (white and green parts)
fresh dill (or 2 teaspoons dried)
1/4 cup extra virgin olive oil
1/2 lemon, juice of
salt & fresh ground pepper, to taste

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!

Nutrition Facts : Calories 124.3, Fat 13.5, SaturatedFat 1.9, Sodium 2.1, Carbohydrate 1.2, Fiber 0.3, Sugar 0.4, Protein 0.2

CRANBERRY-BEAN STEW WITH PARSLEY SALAD



Cranberry-Bean Stew With Parsley Salad image

Provided by Molly O'Neill

Categories     dinner, weekday, soups and stews, side dish

Time 35m

Yield Six servings

Number Of Ingredients 16

2 teaspoons olive oil
1 medium onion, peeled and diced
2 medium carrots, peeled and diced
1 28-ounce can tomato puree
1 cup chicken broth, homemade or low-sodium canned
3 cups cooked cranberry beans
8 cloves roasted garlic, peeled
1 medium zucchini, cut into 3/4-inch dice
1 medium yellow squash, cut into 3/4-inch dice
3 tablespoons chopped fresh sage
2 teaspoons kosher salt, plus more to taste
Freshly ground pepper to taste
1/2 cup whole parsley leaves
1/4 cup whole celery leaves
2 teaspoons fresh lemon juice
4 cups cooked rice

Steps:

  • Heat 1 teaspoon olive oil in a large pot over medium heat. Add the onion and carrots and saute for 10 minutes. Stir in the tomato puree and chicken broth. Add the beans and roasted garlic, bring to a boil, reduce heat and simmer for 10 minutes. Stir in the zucchini and yellow squash, sage, salt and pepper. Simmer for 10 minutes longer.
  • In a small bowl, toss together the parsley and celery leaves, remaining teaspoon of olive oil and the lemon juice. Season with salt and pepper to taste. Divide the rice among 6 plates. Spoon the stew over the rice and garnish with the parsley salad. Serve immediately.

Nutrition Facts : @context http, Calories 391, UnsaturatedFat 2 grams, Carbohydrate 78 grams, Fat 4 grams, Fiber 16 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 1328 milligrams, Sugar 9 grams

CRANBERRY AND ROASTED BEET SALAD



Cranberry and Roasted Beet Salad image

I created this as a healthy, tasty side dish to complement Christmas dinner. This enticing substitute for cranberry relish is excellent with turkey. Even the children loved it! Serve the beet blend alone or on a bed of salad greens. -Brianna St. Clair, Worland, Wyoming

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 1h

Yield 6 servings.

Number Of Ingredients 12

5 medium fresh beets (about 1-1/2 pounds)
1 medium pear, chopped
1/4 cup dried cranberries
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons cranberry juice
1 tablespoon orange juice
1/4 teaspoon salt
4 ounces crumbled goat cheese
1/4 cup sliced almonds
2 tablespoons minced fresh parsley
Fresh arugula or spring mix salad greens, optional

Steps:

  • Preheat oven to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake until tender, 45-50 minutes. Remove foil; cool completely. Peel beets and cut into 1/2-in. cubes; transfer to a large bowl. Add pear and cranberries., In a small bowl, whisk oil, vinegar, cranberry and orange juices, and salt; drizzle over beet mixture. Refrigerate, covered, overnight. Remove from refrigerator 20 minutes before serving. Toss to coat. Top with goat cheese, almonds and parsley. If desired, serve with arugula.

Nutrition Facts : Calories 212 calories, Fat 11g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 278mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic exchanges

CRANBERRY CORN BREAD



Cranberry Corn Bread image

A delicious holiday favorite! Sweet cranberries with a savory corn bread! What could be better?

Provided by HollyBerrie

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     Cranberry Bread Recipes

Time 1h5m

Yield 15

Number Of Ingredients 11

½ cup chopped cranberries
1 tablespoon white sugar
1 ½ cups all-purpose flour
1 cup yellow cornmeal
½ cup white sugar
1 tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 ⅓ cups milk
2 eggs, beaten
3 tablespoons butter, melted

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking dish.
  • Stir cranberries with 1 tablespoon of sugar in a bowl. Whisk flour, cornmeal, 1/2 cup sugar, baking powder, baking soda, and salt in a separate bowl. Whisk milk, eggs, and melted butter together in a third bowl. Pour milk mixture into dry ingredients and stir just until moistened. Stir cranberries into batter; pour into prepared baking dish.
  • Bake in the preheated oven until corn bread is golden brown, 18 to 20 minutes. Let cool completely in pan before cutting into squares for serving.

Nutrition Facts : Calories 151.4 calories, Carbohydrate 26.1 g, Cholesterol 32.6 mg, Fat 3.7 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 2 g, Sodium 213.8 mg, Sugar 8.9 g

CORNBREAD SALAD I



Cornbread Salad I image

Very unusual but good! Recipe may be halved. A great way to use up leftover cornbread!

Provided by Rosemarie

Categories     Salad

Time 2h40m

Yield 12

Number Of Ingredients 11

1 (16 ounce) package corn bread mix
10 slices bacon
1 (1 ounce) package ranch dressing mix
1 ½ cups sour cream
1 ½ cups mayonnaise
2 (15 ounce) cans pinto beans, drained
3 tomatoes, chopped
1 cup chopped green bell pepper
1 cup chopped green onion
2 cups shredded Cheddar cheese
2 (11 ounce) cans whole kernel corn, drained

Steps:

  • Prepare corn bread according to package directions. Cool, crumble, and set aside.
  • Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
  • Whisk together the dressing mix, sour cream, and mayonnaise.
  • Crumble half the corn bread in the bottom of a large serving dish. Top with half the beans. Layer the beans with half of the tomatoes, green bell pepper, and green onions. Sprinkle with half the cheese, corn, bacon, and the salad dressing mixture. Repeat the layers. Cover, and chill at least 2 hours before serving.

Nutrition Facts : Calories 622.9 calories, Carbohydrate 48.4 g, Cholesterol 52.3 mg, Fat 41.9 g, Fiber 4.4 g, Protein 16 g, SaturatedFat 13 g, Sodium 1533.6 mg, Sugar 7.6 g

Tips:

  • For the best flavor, use fresh, locally-sourced ingredients whenever possible.
  • Toast the cornbread croutons until they are golden brown and crispy. This will add a delicious crunch to the salad.
  • If you can't find dandelion greens, you can substitute another type of bitter green, such as arugula or radicchio.
  • Don't overdress the salad. A light vinaigrette is all you need to enhance the flavors of the ingredients.
  • Serve the salad immediately, while the cornbread croutons are still crispy.

Conclusion:

Cranberry Bean, Dandelion Green, and Toasted Cornbread Salad is a delicious and healthy way to enjoy fresh, seasonal ingredients. It's perfect for a light lunch or dinner, and it's also a great way to use up leftover cornbread. With its vibrant colors and textures, this salad is sure to impress your friends and family. So next time you're looking for a new salad recipe, give this one a try. You won't be disappointed!

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