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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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