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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.

  • prep: 25 mins
    total time: 1 hour
  • servings: 4
Photography: Raymond Hom




  • 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


  1. Step 1

    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.

  2. Step 2

    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.

Martha Stewart Living, June 2013