BROCCOLI AND WHITE BEAN SALAD
Broccoli stemshave tender hearts. Here,we've tossed them withwhite beans and an oil-and-lemon dressing.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- Cut the tops off each head of broccoli, and trim into 1-inch florets; set aside. Peel each stem to remove tough outer layer. Slice peeled stems on the bias into 1/4-inch pieces; set aside.
- Prepare an ice bath; set aside. Bring a large pot of water to a boil. Add a generous amount of salt and broccoli florets. Cook over high heat until florets are tender when pierced with the tip of a paring knife, about 4 minutes. Using a slotted spoon, transfer to ice bath. Add stems to the boiling water; cook until tender when pierced with the tip of a paring knife, about 3 minutes. Transfer to ice bath. Let florets and stems cool completely, and drain.
- In a large mixing bowl, combine broccoli, beans, onion, lemon juice and zest, oil, and red-pepper flakes. Stir to combine; season with salt and pepper. Top with cheese; serve immediately.
BEAN AND BROCCOLI SALAD
Bring this Bean and Broccoli Salad to your next cookout or backyard party. With two types of beans, this salad comes together in just 10 minutes.
Provided by My Food and Family
Categories Home
Time 10m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Combine first 5 ingredients in large bowl.
- Add dressing; mix lightly.
- Sprinkle with cheese.
Nutrition Facts : Calories 50, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
BROCCOLI, WHITE BEAN AND FARFALLE SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield Serves 8 as a side dish
Number Of Ingredients 10
Steps:
- In a large bowl stir together the Dijon mustard, garlic, lemon juice and zest. Whisk in olive oil and cracked black pepper. Add broccoli, red bell pepper and pasta and toss to coat. Carefully stir in beans and thoroughly combine. Refrigerate for 30 minutes and serve cold or at room temperature.
BROCCOLI AND CHICKPEA SALAD
Scallions, parsley, and pine nuts dot this nutritious salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
Steps:
- Steam broccoli florets until just tender, 5 to 7 minutes. Once cool, chop and combine with chickpeas, scallions, parsley, and pine nuts.
- In a bowl, combine garlic, mustard, honey, lemon zest and juice. Slowly add oil, whisking to emulsify, and season with salt and pepper.
- Drizzle broccoli mixture with dressing and adjust seasoning.
Nutrition Facts : Calories 497 g, Fat 31 g, Fiber 13 g, Protein 14 g, SaturatedFat 5 g, Sodium 526 g
MAPLE CANNELLINI BEAN SALAD WITH BABY BROCCOLI AND BUTTERNUT SQUASH
This delicious salad may be served warm or at room temperature. It takes patience to cook the vegetables properly, but it makes a wonderful side to any fall feast! Enjoy the process of creating something your family will enjoy. Substituting regular broccoli may be okay, but baby broccoli is sweeter and more suited to this dish.
Provided by Jennifer Baker
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Heat cannellini beans on low heat in a saucepan.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in red onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add 1 tablespoon maple syrup; reduce heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown, about 15 minutes more. Remove from skillet and add to beans.
- Heat 1 more tablespoon olive oil in a skillet over medium heat. Add butternut squash; cook and stir until tender, about 8 minutes. Add 1 tablespoon maple syrup; cook and stir to coat, about 5 minutes. Remove from skillet and add squash to bean mixture.
- Heat remaining 1 tablespoon olive oil in a skillet over medium heat. Add baby broccoli; cook and stir until tender and bright green, about 7 minutes. Add broccoli to bean mixture.
- Pour chicken stock into bean mixture, increase heat to medium-low, and stir remaining 1 tablespoon maple syrup and thyme to the mixture. Bring to a simmer and cook until heated through, stirring gently to combine. Top with crumbled bacon before serving.
Nutrition Facts : Calories 181 calories, Carbohydrate 23.8 g, Cholesterol 3.7 mg, Fat 7 g, Fiber 4.9 g, Protein 6 g, SaturatedFat 1.2 g, Sodium 323.2 mg, Sugar 5.6 g
THREE BEAN AND BROCCOLI PASTA SALAD
This is mom's recipe for a quick all-in-one lunch idea: it is quickly whipped up, lasts several days in the fridge, is hearty/filling, nutritious, and versatile. This recipe can have many variations depending on what you prefer. The main idea is: one pasta noodle, the canned 3 bean salad, some sort of vinaigrette (or and combination of several), and any extra veggies you want in your salad.
Provided by Caseylaine
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Bring 3 qts water to boil.
- While bringing water to a boil, set frozen broccoli pkg in microwave to defrost for approximately 6-7 minutes.
- Open, drain, and rinse canned 3 bean salad in colander.
- When water is boiling, add pasta> Boil pasta for 8-9 minutes to al dente.
- As noodles are cooking, prepare the broccoli> Cut stems away from broccoli flowerettes> Cut flowerettes into bite-sized pieces> Use the stem portion as well if you prefer.
- Place broccoli pieces and rinsed/drained bean salad in mixing bowl.
- Once noodles are cooked, remove and strain in colander while running cold water over noodles to stop cooking, and cool down the pasta> With a sharp knife or kitchen scissors cut up pasta slightly (if using long noodles).
- Once cooled and drained place pasta in mixing bowl with bean salad and broccoli.
- In measuring cup pour dressing (s) of choice to 1/2 cup measure> Blend if using multiple dressings>*I use a combination of Newmans Light Balsamic Vineagrette and Kraft Fat Free Caeser Italian.
- Pour dressing over salad and add fresh cracked pepper and salt to your liking>*i use about 1 1/2 tbs of salt to cut the sweetness of the bean salad.
- Mix gently and well> Nice if chilled, but if time does not allow, it can be eaten immediately.
- Some add-in ideas: diced cucumber, tomato, black olives, onion, chicken/ham, sunflower seeds.
Nutrition Facts : Calories 248.3, Fat 11.4, SaturatedFat 2, Sodium 14.6, Carbohydrate 28.5, Fiber 1.4, Sugar 1.1, Protein 8.9
INDIAN BEAN, BROCCOLI & CARROT SALAD
Stock up on your super-greens with this vibrant, healthy lunch dish with cucumber raita, mustard seeds and lots of veggie goodness
Provided by Good Food team
Categories Lunch, Main course
Time 30m
Number Of Ingredients 16
Steps:
- Cook the green beans in a large pan of boiling salted water for 4-5 mins, adding the broccoli after the first 2 mins. Once all the vegetables are tender, drain well. Meanwhile, mix all the raita ingredients together, then set aside.
- Heat the oil in a large frying pan and toast the mustard seeds and chilli flakes for a few mins until fragrant. Add the peas, green beans and broccoli, tossing until heated through. Turn off the heat and stir in the carrots and coriander.
- Serve the salad warm (or cold for a working lunch) with a dollop of raita, sprinkled with sunflower seeds and some pitta bread, if you like.
Nutrition Facts : Calories 248 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 17 grams sugar, Fiber 14 grams fiber, Protein 16 grams protein, Sodium 0.2 milligram of sodium
BROCCOLI, CORN AND BLACK BEAN SALAD
Make and share this Broccoli, Corn and Black Bean Salad recipe from Food.com.
Provided by mandagirl
Categories Black Beans
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine black beans, corn, broccoli, tomato, onion, pepper and parsley.
- Juice the lemon and put juice in a samll bowl.
- Add olive oil, salt and pepper and wisk together.
- Add to vegetables and stir.
- Let sit at room temperature for 30 minutes.
- Stir again and serve.
Nutrition Facts : Calories 192.2, Fat 3.6, SaturatedFat 0.6, Sodium 229, Carbohydrate 35, Fiber 11, Sugar 3.8, Protein 10
BROCCOLI RABE AND CANNELLINI BEAN SALAD
Provided by Barbara Kafka
Categories easy, quick, salads and dressings
Time 25m
Yield Six servings as a side dish
Number Of Ingredients 7
Steps:
- Place the broccoli rabe in a 14-by-9-by-2-inch oval dish, and toss with 4 tablespoons of the olive oil. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 8 minutes. Prick plastic to release steam.
- Remove from oven and uncover. Let cool to room temperature. Place in a bowl and gently stir in the remaining ingredients.
Nutrition Facts : @context http, Calories 365, UnsaturatedFat 14 grams, Carbohydrate 41 grams, Fat 17 grams, Fiber 11 grams, Protein 16 grams, SaturatedFat 2 grams, Sodium 669 milligrams, Sugar 1 gram
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