Cranberry Bean, Dandelion Green, and Toasted-Cornbread Salad
- Raw, unfilitered, and unpasteurized- just the way nature intended.
- 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
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