This broccoli with bean and red pepper salad is a healthy and nutritious salad that is dressed with extra-virgin olive oil, oregano, garlic, parsley and feta cheese.
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
1/3cupchopped fresh flat-leaf parsley
¼cupcrumbled 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
Recipe adapted: Sept 2015 issue of Canadian Living Magazine