Let me present you the right way to make this tasty Bean Broccoli Salad recipe. It’s full of protein, fibre, and recent flavours! This bean broccoli salad is a straightforward aspect dish or snack that comes collectively in simply 10 minutes with a couple of easy elements like beans, broccoli, purple onion, parsley, and a tangy Dijon dressing.

For those who don’t know what to do with these canned beans in your cabinet, that is a straightforward and nutritious means to make use of them. Pair it together with your favorite essential dish, and also you’ve received a simple means so as to add extra protein and greens to your plate!

Recipe for Bean Broccoli Salad

This bean broccoli salad is an inexpensive and attractive aspect dish that you just make with canned beans and broccoli. Merely chop up the broccoli into small items, together with the stems (they add further crunch and stop waste), cube up some onion and parsley for further flavour and freshness, and toss all of them into a big bowl.

From there, simply add no matter beans you have got available. I’m utilizing chickpeas and black beans. For the dressing, whisk collectively some Dijon mustard, a splash of vinegar, a contact of sweetness (like maple syrup or agave), and seasonings like garlic powder, salt, and pepper. Pour it over, combine all of it up, and that’s it!

This salad is flexible, straightforward to throw collectively, and will get even tastier after sitting within the fridge for a day or two. It’s a terrific meal prep salad as a result of the elements don’t get soggy rapidly and it’ll nonetheless be nice within the fridge for as much as 3-4 days.

Associated Recipe: Bok Choy Caesar Salad

Why You’ll Love This Bean Broccoli Salad

• Vegan, gluten-free, soy-free, and nut-free.
• Wealthy in fibre, because of the beans and broccoli.
• Excessive in protein, because of the beans.
• Lower than 10 minutes to make.
• Nice for meal prep, because it received’t get soggy rapidly.
• Customizable: Use no matter beans you like and add in different greens in case you’d like!

Substances

• Broccoli
• Pink onion
• Canned beans of alternative
• Dijon mustard
• Maple syrup
• Pink wine vinegar
• Garlic powder
• Salt & pepper to style

The recipe is vegan, soy, nut and gluten-free.

Make Bean Broccoli Salad

Finely chop the broccoli florets and stems into very small items. Utilizing the stems helps scale back waste and provides further crunch and diet.

Prep the remainder of the veggies by dicing the purple onion and chopping the recent parsley. Add each to a big mixing bowl with the broccoli.

Drain and rinse the canned chickpeas and black beans, then add them to the identical bowl with the veggies.

In a smaller bowl, whisk collectively Dijon mustard, maple syrup, purple wine vinegar, garlic powder, salt, and pepper. Pour the dressing over the salad and toss till effectively coated.

You may serve instantly, or let the salad relaxation within the fridge for at the least half-hour to permit the flavours to marinate. This salad tastes even higher the following day, making it good for meal prep!

• Giant Mixing Bowl

• Small bowl or jar

• Reducing Board

• Knife

• can opener

• Whisk

• Colander/strainer

• Mixing Spoon

• 2 broccoli crowns chopped finely
• 1/2 purple onion chopped finely
• 2 cans beans of alternative (I used chickpeas & black beans) rinsed & drained
• 3 tbsp dijon mustard
• 2 tbsp maple syrup
• 2 tbsp purple wine vinegar or white wine vinegar
• 1 tbsp garlic powder
• Salt & pepper to style

• Finely chop the broccoli florets and stems into small bite-sized items. Utilizing the stems helps scale back waste and provides further crunch!

• Prep the remainder of the veggies by dicing the purple onion and chopping the recent parsley. Add each to a big mixing bowl with the broccoli.

• Drain and rinse the canned chickpeas and black beans then add them to the identical bowl with the veggies.

• In a smaller bowl, whisk collectively Dijon mustard, maple syrup, purple wine vinegar, garlic powder, salt, and pepper. Pour the dressing over the salad and toss till effectively coated.

• You may serve instantly, or let the salad relaxation within the fridge for at the least half-hour to permit the flavours to marinate. This salad tastes even higher the following day making it good for meal prep.

Be happy to change up the beans, in response to your desire. 
So as to add an additional crunch, add in some nuts or seeds of your alternative. 
Be happy so as to add in different greens as you would like. 
 

Energy: 233kcal | Carbohydrates: 41g | Protein: 14g | Fats: 4g | Saturated Fats: 1g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 1g | Trans Fats: 0.002g | Sodium: 571mg | Potassium: 915mg | Fiber: 13g | Sugar: 8g | Vitamin A: 1291IU | Vitamin C: 182mg | Calcium: 164mg | Iron: 4mg

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