Broccoli-and-Cannellini Bean Salad

Broccoli-and-Cannellini Bean Salad
Photo by HOWARD L. PUCKETT

Ingredients

  • ¼ cup finely chopped bottled roasted red bell pepper or chopped pimento
  • 2 teaspoons extra-virgin olive oil
  • 2 teaspoons extra-virgin olive oil
  • 1 garlic clove, minced
  • Lettuce leaves (optional)
  • 1 (15-ounce) can cannellini beans or other white beans, rinsed and drained
  • 1 ½ cups coarsely chopped broccoli florets
  • + 12 more ingredients
    • ¼ cup finely chopped red onion
    • ¼ teaspoon pepper
    • 2 tablespoons red wine vinegar
    • 1/8 teaspoon salt
    • 1/8 teaspoon salt
    • Lettuce leaves (optional)
    • ¼ teaspoon pepper
    • ¼ cup finely chopped red onion
    • 1 ½ cups coarsely chopped broccoli florets
    • ¼ cup finely chopped bottled roasted red bell pepper or chopped pimento
    • 1 (15-ounce) can cannellini beans or other white beans, rinsed and drained
    • 2 tablespoons red wine vinegar

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.

View full recipe at My Recipes

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