Broccoli and Cranberry Bean Salad with Yogurt Dressing UncategorizedBean Bulletin, Cooking The flavors of this salad improve when it sits in the refrigerator overnight, making it a perfect vegetarian side dish to prepare in advance for Thanksgiving dinner. Salad Ingredients 1 cup cooked cranberry beans (or substitute pinto beans) 1/4 cup chopped onion 1/3 cup dried cherries or cranberries 3/4 cup halved grapes 1/4 cup chopped parsley 5 cups chopped broccoli florets 1/4 cup grated Parmesan cheese Pinch or two of red pepper flakes 1/4 cup roasted pumpkin seeds Dressing Ingredients 1 cup plain yogurt 1/4 cup freshly squeezed lemon juice 2 large garlic cloves, minced 1/3 cup chopped parsley Salt and pepper to taste Directions Combine all salad ingredients and mix thoroughly. Stir together the yogurt dressing ingredients. Pour dressing over the salad. Refrigerate for at least an hour or overnight. Adapted from The Wimpy Vegetarian.