Cranberry Bean Salad Scented with Rose Geranium | CUESA

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Cranberry Bean Salad Scented with Rose Geranium


Samantha Smith, local chef.

Serves 4


2 cups fresh cranberry beans
1 sprig rose geranium
1 bunch breakfast radishes, sliced thin
3 carrots, sliced thin
1 torpedo onion, minced
1 pound Arugula
½ cup Thompson Green grapes, sliced or chopped coarsely
½ cup olive oil
¼ cup apple cider vinegar
1 meyer lemon, juiced
1 teaspoon honey (optional)
Crushed or ground juniper berries, to taste
Cracked or ground Szechuan peppercorns, to taste
Salt and pepper


  1. Shell the beans. Cook in a pot of slow, easy boiling water with the sprig of rose geranium, 5 - 12 minutes (until beans float and fall to bottom of the pot and are soft). Drain.

  2. Combine olive oil, apple cider vinegar, lemon juice and honey; toss with beans and remaining vegetables. Lay mixture on bed of arugula and sprinkle with grapes. Season to taste.



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »