Go Back Email Link
–+ servings
Magpie Cafe's Bean Salad with Sweet Corn-Stuffed Squash Blossoms

Magpie Cafe's Cranberry Bean Salad

Magpie Café
Everything on the menu at Magpie Café is amazing - but during a recent visit, this surprisingly simple bean salad stole the show!
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer, dinner
Cuisine American
Servings 12
Calories 177 kcal

Ingredients
 
 

For the beans:

  • 1 pound fresh cranberry beans, shelled or 1 pound premium dry cranberry beans, soaked overnight
  • 2 TBSP Olive oil
  • Salt and pepper to taste

For the sauce:

  • 1/2 bunch basil
  • 1/2 bunch cilantro
  • 4 cloves garlic
  • 1 cup rice vinegar
  • 1/4 cup sugar
  • Salt to taste

For the Optional Sweet Corn-Stuffed Squash Blossoms

  • 12 squash blossoms
  • 5 ears sweet corn peeled, kernels cut and removed from cob 1/4 jalapeno, seeded, with all white ribs removed, chopped
  • 1/4 jalapeno seeded, with all white ribs removed, chopped
  • 1/2 bunch green onion chopped
  • 1 cup ricotta
  • Salt and pepper
  • 1 cup flour plus flour for dredging
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 cup beer
  • oil for Frying

Instructions
 

For the beans:

  • Boil in fresh cranberry beans in salted water for 20 - 25 minutes. If using dry beans, increase cooking time to about 1 hour or until beans are tender.
  • Toss with olive oil, salt and pepper.

For the sauce:

  • Blend all ingredients together until smooth.
  • Strain with a fine strainer and salt to taste.

For the optional sweet corn-stuffed squash blossoms:

  • Pan roast corn kernels from five cobs.
  • Puree half of the corn kernels together with the jalapeno.
  • Mix whole corn, pureed corn, green onion, and ricotta.
  • Season with salt and pepper.
  • Heat oil for frying to 350° F (175° C).
  • Stuff squash blossoms with cooled filling.
  • Dredge stuffed blossoms, dip in batter and fry until golden.
  • Serve immediately.

Notes

Magpie's bean salad serves 12 as an appetizer or side but we'd happily enjoy a bowl as a lighter dinner or lunch!
If you're making this dish during the summer, be sure to try the optional Corn-Stuffed Squash Blossom!

Nutrition

Calories: 177kcalCarbohydrates: 23gProtein: 7gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 11mgSodium: 134mgPotassium: 199mgFiber: 4gSugar: 4gVitamin A: 181IUVitamin C: 1mgCalcium: 79mgIron: 1mg
Keyword bean salad, squash blossoms
Tried this recipe?Mention @cagrownofficial or tag #CAGROWN!