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White Bean Salad With Spicy Roasted Tomatoes and Broccoli
Yields:
4
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 refrigerated.
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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 cups drained jarred or canned large white beans
- 2 oz. baby spinach
Directions
- Step 1Preheat 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.
- Step 2Toss 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.
- Step 3Whisk mustard, vinegar, and lemon juice in a small bowl. Whisk in remaining 2 teaspoons oil; season with pepper.
- Step 4Just 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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