INGREDIENTS:
- Broccoli florets – the main vegetable in this salad recipe. It provides texture as well as nutrients to this salad.
- Cannellini beans (white kidney beans) – add an earthy, nutty flavor and creamy texture to this salad. It is a good source of fiber as well as other vitamins and nutrients.
- Roasted red pepper- adds a smoky flavor and health benefits to this salad recipe.
- Parsley- adds an intense flavor to this salad recipe
- Feta cheese- add a tangy, rich and salty flavor to this salad recipe.
- Dressing: oil, lemon juice, oregano, garlic – binds the ingredients together and makes this salad tastier.
- Seasoning: salt and pepper.
HOW TO MAKE BROCCOLI WITH BEAN AND RED PEPPER SALAD:
To make this broccoli salad with bean and feta cheese, first cook the broccoli florets in salted boiling water until crisp tender. Drain and set aside. Next, combine together the oil, lemon juice, oregano and garlic. Season with salt and pepper and then add the beans, red pepper, parsley and feta cheese. Let the ingredients absorb the dressing for 10 minutes and then stir in the broccoli. Serve immediately.
TIPS:
- Marinate the beans, red pepper, herbs and feta cheese in the dressing for at least 10 minutes for a more flavorful salad.
- If you have time, you can roast your own red bell pepper.
- If you prefer, you can use dry cannellini beans. Soak the beans overnight to speed the cooking time and then gently simmer the beans until desired tenderness has been achieved.
Cooking Tips
When cooking broccoli, aim for vibrant green florets. Boil them for about three to four minutes for the best texture. If you prefer a bit more crunch, consider steaming instead. Also, rinse the beans under cold water to remove excess salt and improve their flavor.
Serving Suggestions
This salad pairs wonderfully with grilled chicken or fish for a complete meal. Consider serving it alongside quinoa or couscous for added texture. For a heartier option, toss in some cooked grains or nuts for extra protein and crunch.
Frequently Asked Questions
What can I substitute for cannellini beans?
If you can’t find cannellini beans, great alternatives include chickpeas or navy beans. Both will add a nice texture and flavor to the salad.
How should I store leftovers?
Store any leftovers in an airtight container in the fridge. This salad will keep well for about 2-3 days, but the broccoli might lose some crunch over time.
Can I make this salad ahead of time?
Yes, this salad can be made a few hours in advance. Just keep the dressing separate until you’re ready to serve to maintain the freshness of the ingredients.
What can I serve this salad with?
This salad pairs wonderfully with grilled chicken or fish, making it a great side dish. It also works well as a light lunch on its own.
What are some common mistakes to avoid?
One common mistake is overcooking the broccoli, which can make it mushy. Aim for crisp-tender broccoli for the best texture and flavor.
Broccoli with Bean and Red Pepper Salad
Ingredients
- 4 cups broccoli florets
- 4 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp dried oregano
- 1 clove garlic grated
- Pinch each of salt and pepper
- 1 (398 ml/14 fl oz) can cannellini beans (white kidney beans), drained and rinsed
- 1 (340 ml) jar of roasted red peppers (3 large pieces), drained and thinly sliced
- 1/3 cup chopped fresh flat-leaf parsley
- ¼ cup crumbled feta cheese
Instructions
- In a large saucepan of boiling salted water, cook the broccoli until crisp tender, about a minute. Drain well and set aside.
- In a large bowl, whisk together the lemon juice, oil, oregano and garlic. Season with salt and pepper. Add the beans, red peppers, parsley and feta; gently toss to coat. Let stand for 10 minutes. Stir in the broccoli florets.
- Serve with your favorite meat.
Notes
Nutrition
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