Broccoli-Bean Salad

By • June 19, 2011 • 0 Comments



Author Notes: I make a few different broccoli salads. Here's my version of one I had for the first time at a big potluck dinner. Not having the recipe, I just wrote down what all I thought was in it and went from there. I don't eat a lot of meat, so I like to "beef up" all sorts of dishes with various beans, nuts and seeds.

It's great for a picnic because it's good at any temperature, though I'm always careful to not leave anything at room temperature for too long. And it travels well; I use a glass bowl with a plastic lid.

Jean | Delightful Repast

Serves 8 to 12

  • 3 to 3 1/2 cups finely chopped raw broccoli
  • 1 15-ounce can black beans, rinsed and drained
  • 1 10-ounce bag frozen shelled edamame, cooked and cooled
  • 1/4 cup finely chopped red onion, rinsed and drained
  • 1/3 cup roasted and salted sunflower seeds
  • 1/3 cup dried cranberries, finely chopped
  • 1/2 cup mayonnaise
  • 3 tablespoons red wine vinegar
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper
  1. In 2-quart glass bowl, combine broccoli, beans, onion, seeds and cranberries.
  2. In small bowl, whisk together mayonnaise, vinegar, sugar, salt and pepper.
  3. Stir dressing into salad. Cover and chill at least 4 hours or overnight.
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Tags: barbecue, can be made ahead, Easy, high-protein, picnic, potluck, travels well, Vegetarian

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