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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
- In 2-quart glass bowl, combine broccoli, beans, onion, seeds and cranberries.
- In small bowl, whisk together mayonnaise, vinegar, sugar, salt and pepper.
- Stir dressing into salad. Cover and chill at least 4 hours or overnight.
- This recipe was entered in the contest for Your Best Picnic Dish