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.
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.1 large bunch broccoli
- 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.¼ cup 60 ml minced sun-dried tomatoes in oil, ⅓ cup 80 ml extra virgin olive oil, 2 tablespoon 30 ml white vinegar, 4 tablespoon 60 ml freshly squeezed lemon juice, 1 fresh garlic clove, 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
- 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.1 can, ⅓ cup 80 ml crumbled feta cheese, ¼ cup 60 ml toasted sunflower seeds, Zest of 1 lemon, ⅓ cup 80 ml oil drained from sun-dried tomatoes, ¼ cup 60 ml red onion, chopped
- 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.
Nutrition
Calories: 227kcalCarbohydrates: 13gProtein: 6gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 7mgSodium: 547mgPotassium: 559mgFiber: 4gSugar: 3gVitamin A: 839IUVitamin C: 106mgCalcium: 108mgIron: 2mg
Tried this recipe?Let us know how it was!
