Beans and greens salad with cranberry-sumac dressing
Indulge in a flavorful blend of hearty beans and vibrant greens, heightened by a zesty cranberry-sumac dressing. A culinary delight that will tantalize your taste buds.
Ingredients:
- scallion
- cup extra-virgin olive oil or sunflower oil
- sprigs mint
- garlic clove
- cup unsweetened cranberry juice or 1 cup fresh or frozen cranberries
- Tbsp. sumac, preferably wild American
- tsp. honey
- tsp. onion powder
- tsp. freshly ground black pepper
- Kosher salt
- Tbsp. amaranth (optional)
- cups drained cooked brown tepary or other beans
- Kosher salt
- cups dandelion or turnip greens (from about 1 bunch)
- cup microgreens (optional)
- oz. fresh goat cheese, crumbled
Instructions:
- Slice off the dark green top of the scallion and chop it. Finely chop the remaining white and light green parts separately. Warm up oil, mint, and the dark green scallion top in a small saucepan over medium-low heat until slightly warm; allow it to cool.
- Pour the oil mixture through a fine-mesh sieve into a blender; get rid of the solids. Add the white and light green parts of the scallion, minced garlic, cranberry juice, sumac, honey, onion powder, black pepper, and a couple of pinches of salt. Blend until the dressing is velvety. (If you're using whole cranberries instead of juice, strain the dressing.) Taste it and adjust the seasoning with more salt if needed.
- If you opt to use it, brown amaranth in a dry medium skillet over medium heat, stirring regularly, until most grains have popped open, which should take about 5 minutes. Transfer the amaranth to a small bowl.
- Mix beans with 1/4 cup of the dressing in a medium bowl; season it with salt. Place greens on a plate; spoon the beans on top. Garnish with microgreens (if desired), crumbled goat cheese, amaranth, and drizzle a bit more dressing on top.
Summary:
- Calories: 2458 kcal
- Fat: 127 g
- Protein: 93 g
- Carbs: 258 g
- Potassium: 6919 mg
- Magnesium: 783 mg