How to Make a Bean and Broccoli Salad

Overview

Eating a healthy mix of protein and vegetables for high fiber can be a difficult task. A quick and easy way to incorporate the perfect mix of vegetables and beans into your diet and create a tasteful side dish is in a bean and broccoli salad. It can and should be prepared ahead of time so that the ingredients can marinate and the flavors will intensify.

Make a Bean and Broccoli Salad

Step 1

Prepare the red pepper and broccoli. Thoroughly wash the broccoli and pepper. Cut the broccoli into individual pieces, trimming stems and removing leaves. Seed the pepper and slice into 1-inch pieces.

Step 2

Place the garlic, vinegar, olive oil, mustard, Worcestershire sauce, salt and pepper into the food processor. Process it for about 15 seconds until the mixture is smooth and light golden in color. Add the crushed red pepper if desired.

Step 3

Drain the beans. Combine the broccoli and beans in a large bowl. Toss in the pepper slices to add color and a flavor to the mix.

Step 4

Pour the prepared sauce in the bowl. Mix it generously with the broccoli/bean/red pepper mix and toss to coat well.

Step 5

Refrigerate until you are ready to serve. Just before serving, give the mixture one last tossing to insure that everything is coated well.

Tips and Warnings

  • Substitute red beans for the chick peas or white beans. You can also add yellow or orange bell peppers for additional color and flavor.

Things You'll Need

  • Food processor
  • 2 garlic cloves
  • 1 can of chick peas or white beans
  • 3 bunches of broccoli
  • 2 tbsp. red wine vinegar
  • 1 red bell pepper
  • 3 tbsp. extra virgin olive oil
  • 3 tsp. honey Dijon mustard
  • 3 tsp. Worcestershire sauce
  • ½ tsp. salt
  • dash of pepper
  • 1/8 tsp. crushed red pepper (optional)

Who Can Help

  • The Franklin Institute: Healthy Heart Diet
Keywords: broccoli, bean, salad

About this Author

Michele Starkey is a graduate of the CW Guild. Adams Media, F&W Publications and Thomas Nelson Publishers have published her stories. She has lived in four different times zones on this planet (!) and is thankful to be currently residing in the EST back home in New York.

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