Broccoli & Bean Salad
Try this vegetarian salad as an appetizer or side dish at your next meal or gathering. It’s a simple recipe that’s sure to please.
25 min
About 25 minutes to prep
160 cal
160 calories per serving
Serves 4
Serves about 4 people
Overview
This healthy but hearty, vegetarian dish requires no cooking and takes little time to prep. To ease the tasks of this recipe, purchase precut ingredients, including frozen broccoli florets and jarred, minced garlic.
Ingredients
3 cups broccoli florets, blanched, dried
1 15-ounce can of Great Northern beans, drained, rinsed, dried
2 Tbsp. extra virgin olive oil
½ tsp. roasted jalapeno, skin and seeds removed, minced (optional)
1 clove garlic, minced
1 Tbsp. parsley, chopped
¼ tsp. salt
⅛ tsp. black pepper, ground
2 Tbsp. lemon juice
Calories: (160 ); Fat: (1g); Carbohydrates: (19g); Sodium: (250mg); Sugar: (3g); Fiber: (6g); Cholesterol: (0mg); Protein: (7g)
Directions
Step One
Bring a pot of water to a boil. Rinse a head of broccoli and cut into equal-sized florets.
Step Two
Add the florets to boiling water, simmer until al dente (two to three minutes).
Step Three
Strain the broccoli and set aside on a towel to dry and cool.
Step Four
Drain and rinse the beans. Set them aside to dry.
Step Five
In a mixing bowl, whisk together the olive oil, roasted jalapeno, garlic, parsley, salt and pepper. Slowly add the lemon juice while whisking.
Step Six
Once an emulsion is formed, add about one-third of the beans and mash them into the dressing to thicken it.
Step Seven
Add the broccoli and the rest of the beans. Mix to coat evenly. Serve cold or at room temperature.
Step Eight
If adding jalapeno, insert a skewer or two-prong fork into the stem of a fresh jalapeno. Hold over medium flame, roasting each side until skin blisters. Once fully blistered, put the jalapeno in plastic wrap and cover. After one minute, uncover the jalapeno and, using a knife, gently scrape away all the blistered skin. Remove the seeds and ribs from the jalapeno without rinsing in water and mince.
Chef's Notes:
*Disclaimer: All nutritional information provided is approximate and based on USDA measurements. Actual amounts may vary based on exact ingredients used, how they are prepared and serving size.
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