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.

How to Make It

Step 1

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

Step 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.

Ratings & Reviews

PrivatePerson's Review

PrivatePerson
December 29, 2013
I really liked the combo of the broccoli, roasted red pepper and cannellini beans, and the vinaigrette. I added some goat cheese (about 1/3 cup) and a quarter of an avocado, which probably took it out of the "light" category but it was good none the less. Also a shake of basil and a celery stick. And I used balsamic vinegar. It would have been good as written, I just improvised with some additional stuff I needed to use up. Will make again because we love broccoli!

amateurcook's Review

amateurcook
April 16, 2013
Made this recipe and it was very tasty. the vinaigrette was very good. Instead of roasted red peppers I used fresh, added a fresh chopped tomato and used garbanzo beans as that was what I had. Will definitely do this again. Great way to use up your broccoli.