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Broccoli with Bean and Red Pepper Salad

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.
Course Main Course, Salad
Cuisine Western
Keyword broccoli, healthy eating, vegetables, vegetarian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings
Calories 280kcal
Author Liza Agbanlog

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

Recipe adapted: Sept 2015 issue of Canadian Living Magazine

Nutrition

Calories: 280kcal | Carbohydrates: 26g | Protein: 10g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 8mg | Sodium: 833mg | Potassium: 753mg | Fiber: 7g | Sugar: 2g | Vitamin A: 1298IU | Vitamin C: 114mg | Calcium: 181mg | Iron: 4mg