CRANBERRY BEAN SALAD WITH BUTTERNUT SQUASH AND BROCCOLI RABE
This warm salad combines fall's best flavors and textures. Sweet sauteed squash, bitter broccoli rabe, and smoky bacon are irresistible partners for creamy cranberry beans.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 10
Steps:
- Cook the beans: Using a sharp knife, slice off stem end of onion, and score shallow slits all over, making sure it stays intact. Place in a large saucepan with the bay leaf and the peppercorns; fill with enough water to just cover (about 3 quarts). Bring to a boil; reduce heat, and simmer 20 minutes. Add beans; simmer until cooked through, about 15 minutes.
- Drain beans, reserving cooking liquid. In a medium bowl, toss beans with 1 tablespoon each oil and cooking liquid; season with salt and pepper. Set aside.
- Cook bacon in large skillet over medium heat until crisp. Transfer to paper towels to drain. Pour off all but 2 tablespoons rendered bacon fat, and return the skillet to medium heat. Working in batches if necessary, saute squash until cooked through and golden, about 10 minutes. Season with salt and pepper, and transfer to a bowl; set aside.
- Heat 3 tablespoons oil in the same skillet over medium heat. Add garlic, and saute until just golden, 1 to 2 minutes. Add broccoli rabe; saute until wilted and heated through, about 5 minutes. Season with salt and pepper.
- Add beans and squash to skillet, and cook just until heated through. Drizzle with remaining tablespoon oil, and season with salt and pepper. Sprinkle reserved bacon on top, and serve.
FRESH CRANBERRY BEAN SALAD
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.
WARM FARRO AND CRANBERRY BEAN SALAD
Provided by Anne Burrell
Time 1h7m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a saucepan of well salted water to a boil. Add the cranberry beans, let the water come back to a boil, and cook the beans for 10 to 12 minutes. Bite a few beans to make sure they are cooked through. Scoop the beans out of the water and reserve. Add the farro to the water, let the water come back to a boil, and cook for 15 minutes. Taste the farro to make sure it is cooked through. Remove the farro from the water and reserve.
- Add the bacon to a large, wide pan, give a drizzle of olive oil, and bring to a medium heat. When the bacon has let out a lot of fat and starts to become crispy, add in the onions and season with salt and crushed red pepper. Cook the onions until they become soft and aromatic, 7 to 8 minutes. Add the garlic and cook for 2 to 3 minutes. Add the cooked beans and farro and stir to combine. Add the chicken stock and taste for seasoning; season with salt if needed. Cook until the chicken stock has reduced by about half, 5 to 7 minutes. Stir in the radicchio and chives and cook until the radicchio is wilted, 3 to 4 minutes. Serve hot or at room temperature.
CRANBERRY SALAD
This cranberry salad recipe is reminiscent of a Waldorf salad or a taffy apple salad. Sweet and creamy, this cranberry salad is supposedly a favorite among kids but all of the adults love it too!
Provided by Dolores Cruz
Categories Salad Fruit Salad Recipes Cranberry Salad Recipes
Time 3h20m
Yield 10
Number Of Ingredients 7
Steps:
- Combine chopped cranberries and sugar in a large, nonreactive bowl. Toss well. Cover and refrigerate for 3 hours.
- After 3 hours, stir apples, marshmallows, and pecans into cranberries. Combine yogurt and whipped topping; fold into cranberry salad. Serve immediately.
Nutrition Facts : Calories 156.9 calories, Carbohydrate 25.8 g, Cholesterol 0.6 mg, Fat 6.1 g, Fiber 2.7 g, Protein 1.4 g, SaturatedFat 2.1 g, Sodium 17.1 mg, Sugar 20.4 g
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.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h
Number Of Ingredients 10
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-BEAN STEW WITH PARSLEY SALAD
Provided by Molly O'Neill
Categories dinner, weekday, soups and stews, side dish
Time 35m
Yield Six servings
Number Of Ingredients 16
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
CORN, CRANBERRY BEAN, AND FRIED-OKRA SALAD
Succotash inspired this dish, which takes a delicious departure from the original. Shelled fresh cranberry beans have a meaty texture and a nutty flavor; corn cut from the cob adds sweetness. Okra gets a cornmeal coating that makes it almost croutonlike. Everything is tossed with lamb's quarter (an edible weed), baby spinach, basil leaves, and a mustard vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 14
Steps:
- Make the vinaigrette: Whisk togethervinegar and mustard in a mediumbowl. Pour in olive oil in a slow, steadystream, whisking constantly until emulsified.Season with salt and pepper.
- Make the salad: Place beans in a mediumsaucepan; cover with water. Bringto a boil. Reduce heat, and simmer untilbeans are tender, about 15 minutes.Season water generously with salt.Using a slotted spoon, transfer beansto vinaigrette. Toss to coat. Let cool.
- Meanwhile, return water to a boil.Add corn, and cook until tender, 6 to 7minutes. Transfer to a plate, and letstand until cool enough to handle.Using a serrated knife, remove kernels.Transfer to beans, and toss.
- Heat 1/2 inch vegetable oil in a heavy-bottomed skillet over medium heat. Whisk together cornmeal and flour in a medium bowl. Rinse okra in a colander under running water to dampen. Working in batches, toss okra in cornmeal mixture to coat, andadd to skillet. (Check to make sure oil is hot enough by tossing a pinch of cornmeal into the pan. If the cornmeal sizzles, the oil is ready.) Fry okrauntil golden, about 2 1/2 minutes per side (reduce heat if okra darkens too quickly). Using a slotted spoon, transfer okra to a paper-towel-lined plate.Season with salt and pepper.
- Arrange lamb's quarter, spinach, andbasil on a platter. Spoon corn and cranberrybeans on top. Add fried okra.
More about "cranberry bean salad recipes"
RECIPE: CRANBERRY BEAN SALAD WITH BASIL, MINT AND FETA
From thekitchn.com
Estimated Reading Time 3 mins
CRANBERRY BEAN RECIPES - THE SMART SLOW COOKER
From smartslowcooker.com
CRANBERRY BEAN SALAD | KANSAS LIVING MAGAZINE
From kansaslivingmagazine.com
10 BEST WAYS TO USE CRANBERRY BEANS - INSANELY GOOD
From insanelygoodrecipes.com
CRANBERRY BEAN SUMMER VEGETABLE SALAD | BEAN INSTITUTE
From beaninstitute.com
CLASSIC CRANBERRY SALAD RECIPE - SOUTHERN LIVING
From southernliving.com
BEANS AND GREENS SALAD WITH CRANBERRY-SUMAC DRESSING
From bonappetit.com
GREEN BEAN SALAD RECIPE | BON APPéTIT
From bonappetit.com
CRANBERRY BEAN RECIPES - NYT COOKING
From cooking.nytimes.com
FRESH BORLOTTI (OR CRANBERRY) BEAN SALAD - TASTY KITCHEN
From tastykitchen.com
17 BEAN SALAD RECIPES FOR SUMMER - SERIOUS EATS
From seriouseats.com
FRESH CRANBERRY BEAN & TUNA SALAD | COOK FOR YOUR LIFE
From cookforyourlife.org
TUSCAN KALE AND CRANBERRY SALAD RECIPE - TASTING TABLE
From tastingtable.com
EXTENSION | GREEN BEAN, CRANBERRY AND NUT SALAD
From extension.wvu.edu
CRANBERRY RECIPES & MENU IDEAS | BON APPéTIT
From bonappetit.com
CRANBERRY PECAN CHICKEN SALAD RECIPE - FAMILY FRESH MEALS
From familyfreshmeals.com
DIET & WEIGHT MANAGEMENT: HEALTHY EATING & NUTRITION - WEBMD
From webmd.com
8 WAYS TO USE CRANBERRY BEANS - ALLRECIPES
From allrecipes.com
You'll also love