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Bean and Broccoli Salad


15 minutes

4 Servings


Beans are an excellent source of soluble fiber and a great vegetarian protein source.
Substitute red kidney beans, or chickpeas (garbanzo beans) for an alternative to the chickpeas.
If you are sensitive to beans, try soaking them overnight, or let them sprout a little before you use them.

Bean and Broccoli Salad


· 4 cup(s) broccoli florets, rinsed and chopped.

· 1 15 oz.can of cannellini beans (white kidney beans)

· 5 scallions, chopped white parts only

· 1/2 cup(s) fresh parsley, rinsed and minced

· 1/4 cup(s) almond slices

· 1 clove garlic, minced

· 1 zest of one lemon (about 1-2 tsps)

· 1 teaspoon(s) honey

· 1/4 cup(s) fresh lemon juice (about one lemon)

· 6 tablespoon(s) extra virgin olive oil


1. Steam broccoli for 8 minutes: In a medium pot, and 2 inches of water, a steamer basket, and top with broccoli. When it boils, cover, and reduce heat to simmer. Remove from pot and drain water.

2. When cooled, chop the broccoli into bite sized chunks and put into a large bowl.

3. Toast almonds slices: Use a small baking pan, and carefully toast for 1-2 minutes in the oven or toaster at 350 degrees. Watch out, these will burn fast.

4. Add beans, scallions, parsley, and toasted almond slices to the broccoli and mix together.

5. In a small bowl, whisk together the garlic, dijon mustard, lemon zest, honey, and lemon juice. Slowly add olive oil and whisk well. Or put all the ingredients in a Nutribullet blender and blend well.

6. Drizzle on broccoli salad and serve warm or cold. Keeps in the refrigerator in an airtight container for 2 days.

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