Broccoli and Cannellini Bean Salad

Broccoli and Cannellini Bean Salad is a vibrant, hearty salad featuring blanched broccoli, creamy cannellini beans, and sun-dried tomatoes, all tossed in a lemony, oregano-infused dressing. Whether you’re looking for a light meal or an impressive side dish for your next gathering, this salad is sure to hit the mark. Packed with plant-based protein, fiber, and lots of fresh flavor, it’s a quick, nutritious option that’s perfect for busy weeknights. Plus, you can prep it ahead of time and enjoy it the next day when the flavors have fully mingled.

Ingredient Notes

• Broccoli: Fresh broccoli florets are blanched and placed in an ice bath to retain their bright green color and crisp-tender texture. You’ll need about 1 ¼ pounds of broccoli (roughly one large bunch). If you’re in the mood to switch things up, you could use broccoli rabe for a slightly more bitter, earthy flavor.
• Cannellini Beans: I like using cannellini beans for this recipe because they are a bit larger and have a firm texture that pairs well with the broccoli. If you don’t have cannellini beans on hand, use another creamy white beans like navy beans or Great Northern beans are great alternatives.
• Sun-Dried Tomatoes: These little flavor bombs bring a tangy, umami punch. Use sun-dried tomatoes packed in oil and mince them finely. Don’t forget to save the oil for the dressing—it adds so much depth! 
• Lemon Zest: The zest of one lemon might just be the secret ingredient here, adding a fresh, citrusy note that brightens the entire dish.
• Feta Cheese: Crumbled feta adds a creamy, salty element. You can skip it for a vegan version or use Parmesan cheese as an alternative for a different flavor profile.
• Sunflower Seeds: Toasted sunflower seeds  add crunch and a nutty flavor. Pine nuts would also work well here.

Instructions

Start by prepping your broccoli. Bring a large pot of  water  to a boil. While the water heats up, slice your broccoli into bite-sized florets. Once the water is boiling, add the broccoli and blanch for 1 minute and 30 seconds. Immediately transfer the florets to a large bowl of ice water to halt the cooking process. This method keeps the broccoli bright green and perfectly tender.

After a quick chill in the ice bath, drain the broccoli well. You can pat it dry with a clean tea towel  to remove excess moisture. Set the broccoli aside while you prepare the dressing.

For the dressing, whisk together ⅓ cup extra virgin olive oil, ⅓ cup of the oil drained from the sun-dried tomatoes, 2 tablespoons of white vinegar, 4 tablespoons freshly squeezed lemon juice, 1 teaspoon dried oregano, ½ teaspoon freshly ground black pepper, 1 teaspoon kosher salt, and ¼ teaspoon red pepper flakes. If you like a bit more heat, feel free to add another pinch of red pepper flakes.

Now it’s time to assemble the salad. In a large bowl, combine the blanched broccoli, 1 can of drained and rinsed cannellini beans (400 g), the minced sun-dried tomatoes, crumbled feta cheese, lemon zest, sunflower seeds, and chopped red onion. Drizzle the dressing over the salad and gently toss everything together until well-coated. 

For best results, allow the salad to rest for at least an hour before serving. This resting time helps the flavors meld beautifully, making the salad even more delicious.

How to Serve

• As a light main course with crusty bread on the side
• As a side dish for grilled chicken or fish
• Tossed with whole wheat pasta for a more filling meal
• In a grain bowl with quinoa or farro

If you’ve tried this Broccoli Cannellini Bean and Sun-Dried Tomato Salad
 recipe or any other recipe on BalancingBowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals and anything else I’m up to.

Recipe

Broccoli Cannellini Bean and Sun-Dried Tomato Salad

This vibrant and hearty salad combines blanched broccoli, creamy cannellini beans, and tangy sun-dried tomatoes with a lemony oregano dressing. Topped with feta cheese and sunflower seeds, it’s a perfect light meal or side dish.

5 from 1 vote

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Ingredients

  

• 1 large bunch broccoli about 1 ¼ lb / 570 g, florets sliced into bite-sized pieces
• 1 can 400 g cannellini beans, drained and rinsed
• ¼ cup 60 ml minced sun-dried tomatoes in oil
• ⅓ cup 80 ml crumbled feta cheese
• ¼ cup 60 ml toasted sunflower seeds
• ¼ cup 60 ml red onion, chopped
• Zest of 1 lemon

For the Dressing:

• ⅓ cup 80 ml extra virgin olive oil
• ⅓ cup 80 ml oil drained from sun-dried tomatoes
• 2 tablespoon 30 ml white vinegar
• 4 tablespoon 60 ml freshly squeezed lemon juice
• 1 fresh garlic clove chopped
• 1 teaspoon 5 g dried oregano
• ½ teaspoon 2.5 g freshly ground black pepper
• 1 teaspoon 5 g kosher salt
• ¼ teaspoon 1.25 g red pepper flakes

Instructions

 

• Bring a large pot of water to a boil. Blanch broccoli florets for 1 minute and 30 seconds. Drain and transfer to an ice bath. Once cooled, drain well and pat dry.
• In a small bowl, whisk together the olive oil, sun-dried tomato oil, white vinegar, lemon juice, garlic, oregano, black pepper, salt, and red pepper flakes until well combined.
• In a large serving bowl, combine the blanched broccoli, cannellini beans, minced sun-dried tomatoes, crumbled feta, lemon zest, sunflower seeds, and chopped red onion.
• Drizzle the dressing over the salad and toss gently to coat.
• Allow the salad to rest for at least an hour before serving or store in an airtight container in the refrigerator for up to 2 days. Bring to room temperature before serving.