Options

Format:
Include:
PRINT
See more
HOWARD L. PUCKETT Photo by: HOWARD L. PUCKETT

Broccoli-and-Cannellini Bean Salad

Add protein to your broccoli salad with the addition of canned cannellini or other white beans.

Cooking Light NOVEMBER 1995

  • Yield: 3 cups (serving size: 1 cup)

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.

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
advertisement

Go to full version of

Broccoli-and-Cannellini Bean Salad recipe

advertisement