White Bean Salad with Spicy Roasted Tomatoes and Broccoli Recipe

Name: White Bean Salad with Spicy Roasted Tomatoes and Broccoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bunches broccoli, trimmed, florets and stems cut into 1-inch pieces (4 cups); 3 large garlic cloves, thinly sliced; 5 teaspoons extra-virgin olive oil; 1/2 teaspoon coarse salt; 1 pound large cherry tomatoes, halved (about 3 cups); 1 tablespoon coarsely chopped fresh oregano; 1/4 teaspoon crushed red pepper flakes; 1 1/2 teaspoons Dijon mustard; 1 tablespoon red-wine vinegar; 1 teaspoon fresh lemon juice; Freshly ground pepper; 2 cups drained jarred or canned large white beans, such as large lima beans or gigande beans; 2 ounces baby spinach (about 2 cups)

Servings: persons

2 bunches broccoli, trimmed, florets and stems cut into 1-inch pieces (4 cups)
3 large garlic cloves, thinly sliced
5 teaspoons extra-virgin olive oil
1/2 teaspoon coarse salt
1 pound large cherry tomatoes, halved (about 3 cups)
1 tablespoon coarsely chopped fresh oregano
1/4 teaspoon crushed red pepper flakes
1 1/2 teaspoons Dijon mustard
1 tablespoon red-wine vinegar
1 teaspoon fresh lemon juice
Freshly ground pepper
2 cups drained jarred or canned large white beans, such as large lima beans or gigande beans
2 ounces baby spinach (about 2 cups)

1
Preheat the oven to 375F.
2
Toss together broccoli, half the garlic, 2 teaspoons oil, and 1/4 teaspoon salt, and arrange on a rimmed baking sheet.
3
Roast until broccoli is just tender, 15 to 20 minutes.
4
Transfer to a plate; let cool completely.
5
Toss together tomatoes, remaining garlic, the oregano, red pepper flakes, remaining 1/4 teaspoon salt, and 1 teaspoon oil.
6
Arrange on baking sheet.
7
Roast until tomatoes have softened and skins begin to wrinkle, 15 to 20 minutes.
8
Transfer to a plate; let cool completely.
9
Whisk mustard, vinegar, and lemon juice in a small bowl.
10
Whisk in remaining 2 teaspoons oil; season with pepper.
11
Just before serving, toss together beans, broccoli, tomatoes, spinach, and dressing.
12
The salad can be refrigerated in an airtight container up to 8 hours.
13
(Per serving)
14
Calories: 253
15
Saturated Fat: 1g
16
Unsaturated Fat: 5g
17
Cholesterol: 0mg
18
Carbohydrate: 38g
19
Sodium: 700mg
20
Protein: 14g
21
Fiber: 14g

387

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 bunches broccoli, trimmed, florets and stems cut into 1-inch pieces (4 cups), 3 large garlic cloves, thinly sliced, 5 teaspoons extra-virgin olive oil, 1/2 teaspoon coarse salt, and more.

Yes, White Bean Salad with Spicy Roasted Tomatoes and Broccoli falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

White Bean Salad with Spicy Roasted Tomatoes and Broccoli

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