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Broccoli-and-Cannellini Bean Salad

HOWARD L. PUCKETT
Yield 3 cups (serving size: 1 cup)
Add protein to your broccoli salad with the addition of canned cannellini or other white beans.

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)

Nutrition 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

How to Make It

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

  2. 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.