Broccoli-and-Cannellini Bean Salad

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

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Nutritional Information

Amount per serving
  • Calories: 129
  • Calories from fat: 25%
  • Fat: 3.6g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.8g
  • Protein: 6.2g
  • Carbohydrate: 18.1g
  • Fiber: 1.8g
  • Cholesterol: 0.0mg
  • Iron: 2.1mg
  • Sodium: 266mg
  • Calcium: 48mg

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

  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.
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