Broccoli-and-Cannellini Bean Salad

Broccoli-and-Cannellini Bean Salad Recipe
HOWARD L. PUCKETT
Add protein to your broccoli salad with the addition of canned cannellini or other white beans.

Yield:

3 cups (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 129
Caloriesfromfat 25 %
Fat 3.6 g
Satfat 0.4 g
Monofat 2.2 g
Polyfat 0.8 g
Protein 6.2 g
Carbohydrate 18.1 g
Fiber 1.8 g
Cholesterol 0.0 mg
Iron 2.1 mg
Sodium 266 mg
Calcium 48 mg

Ingredients

1 1/2 cups coarsely chopped broccoli florets
2 tablespoons red wine vinegar
2 teaspoons extra-virgin olive oil
1/4 teaspoon pepper
1/8 teaspoon salt
1 garlic clove, minced
1/4 cup finely chopped bottled roasted red bell pepper or chopped pimento
1/4 cup finely chopped red onion
1 (15-ounce) can cannellini beans or other white beans, rinsed and drained
Lettuce leaves (optional)

Preparation

Steam broccoli, covered, 3 minutes or until crisp-tender. Set aside.

Combine vinegar, oil, pepper, salt, and garlic in a medium bowl; stir well. Add broccoli, bell pepper, onion, and beans; toss gently. Serve on lettuce-lined plates, if desired.

November 1995
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