Kimchi & Cornbread

Cranberry Beans and Arugula Salad

I love checking out the produce section of specialty stores. I was going through Mi Pueblo, a local latin American grocery store, when the bright pink color of the cranberry bean pods caught my eye. I had to buy some!

You can find these dried as well but get them fresh if you can. I think I may try to grow these in the garden next year.

This is a simple and easy recipe that is delicious and fun to make. Unfortunately the beans will lose their color when cooked but the flavor is really good.

 

Cranberry Beans and Arugula Salad
Delicious arugula salad topped with seasoned cranberry beans.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 2-3 cups of fresh cranberry beans, shelled
  2. 1-2 cups of arugula or watercress
  3. 2 tablespoons salt
  4. 2 tablespoons basil or parsley, chopped
  5. juice of 1/2 lemon
  6. salt and pepper to taste
Instructions
  1. Cook fresh beans in boiling water seasoned with 2 tablespoons of salt for about 10-20 or until no longer mealy.
  2. Drain beans and while still warm toss with basil, lemon juice, and salt, and pepper to taste.
  3. Eat alone or sprinkle beans over a bed of arugula or watercress.
Kimchi & Cornbread http://kimchicornbread.com/

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