White Bean Salad With Spicy Roasted Tomatoes and Broccoli
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
A lunchtime bowl includes white beans and broccoli, two foods high in fiber, which can lower cholesterol and may help prevent type-2 diabetes. Tomatoes bring lycopene to the substantial salad. The ingredients can be prepared the day before and refrigerate
Ingredients
2 bunch broccoli
3 clove garlic
5 tsp. extra-virgin olive oil
1/2 tsp. Coarse salt
1 lb. large cherry tomatoes
1 tbsp. coarsely chopped fresh oregano
1/4 tsp. crushed red pepper flakes
1 1/2 tsp. Dijon mustard
1 tbsp. red wine vinegar
1 tsp. fresh lemon juice
Freshly ground pepper
2 c. drained jarred or canned large white beans
2 oz. baby spinach
Instructions
Preheat oven to 375 degrees F. Toss together broccoli, half the garlic, 2 teaspoons oil, and 1/4 teaspoon salt, and arrange on a rimmed baking sheet. Roast until broccoli is just tender, 15 to 20 minutes. Transfer to a plate; let cool completely.
Toss together tomatoes, remaining garlic, the oregano, red pepper flakes, remaining 1/4 teaspoon salt, and 1 teaspoon oil. Arrange on baking sheet. Roast until tomatoes have softened and skins begin to wrinkle, 15 to 20 minutes. Transfer to a plate; let cool completely.
Whisk mustard, vinegar, and lemon juice in a small bowl. Whisk in remaining 2 teaspoons oil; season with pepper.
Just before serving, toss together beans, broccoli, tomatoes, spinach, and dressing. Salad can be refrigerated in an airtight container up to 8 hours. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.
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