Broccoli And White Bean Salad Recipes

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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



Broccoli and White Bean Salad image

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.

1 large bunch broccoli (about 1 pound)
Coarse salt
1 can (15 1/2 ounces) cannellini beans, drained and rinsed
1/2 small red onion, halved and thinly sliced into half-moons
1 tablespoon freshly squeezed lemon juice, plus 1 tablespoon finely grated lemon zest (about 1 lemon)
2 tablespoon extra-virgin olive oil
1/4 teaspoon crushed red-pepper flakes
Freshly ground black pepper
3/4 cup (about 2 ounces) shaved Pecorino Romano or Parmesan cheese

WHITE BEAN AND BROCCOLI SALAD

Need a lightweight lunch? Try this white bean and broccoli salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 9



White Bean and Broccoli Salad image

Steps:

  • In a medium bowl, combine vinegar, yogurt, and rosemary. Add beans, scallions, celery, broccoli, and orange. Season with salt and pepper.
  • Divide into two airtight containers, and refrigerate until ready to serve.

Nutrition Facts : Calories 215 g, Fat 1 g, Fiber 9 g, Protein 13 g

2 tablespoons red-wine vinegar
1/4 cup low-fat plain yogurt
1 teaspoon chopped fresh rosemary
1 can cannellini beans (15.5 ounces), drained and rinsed
1 to 2 scallions (1/4 cup), thinly sliced
2 ribs celery (1/2 cup), thinly sliced
1/2 head broccoli (1 cup), cut into small florets
1 seedless orange, peeled and cut into bite-size pieces
Coarse salt and ground pepper

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



Broccoli, White Bean and Farfalle Salad image

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.

1 teaspoon Dijon mustard
1 clove garlic, finely chopped
Juice of a lemon
1 teaspoon lemon zest
1/4 cup olive oil
Fresh cracked black pepper
2 cups broccoli florets, blanched and refreshed
1 red bell pepper, seeded and chopped
1 pound farfalle or bow ties, cooked, drained and cooled
1 can northern white beans, drained and rinsed

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