Cranberry Bean and Warm Radicchio Salad

The colors in this salad are gorgeous: rich burgundy red. The sweetness and nutty flavor of the beans compliments the slight bitter of the radicchio. A simple dressing brings it all together. Feel free to add other veggies as you please.

Recipe adapted from MOFGA


  • 1 lb Vermont cranberry beans cooked
  • 1 lb radicchio
  • 1/4 cup scallions minced
  • 1 clove garlic finely minced
  • sea salt
  • olive oil
  • red wine vinegar
  • black pepper fresh ground


Soak the beans overnight and cook them following our suggestions in Cooking Dry Beans. Cook until they are still warm.

Shred the radicchio into strips. Drain the beans and add the oil and vinegar while the beans are warm to your taste. Add the scallions, garlic, and salt and pepper. Toss together.

Appetizer/Sides Entree beans dry beans fall side gluten-free vegan

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