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Author Notes: This is my favorite recipe that I discovered through the Whole Living detox plan that I still make routinely. Instead of chickpeas, I like using meaty white butter beans and I leave out the pine nuts and much of the olive oil for a light but zesty and fresh-tasting salad. - Erika
- 5-6 cups broccoli florets
- 15 ounces can butter beans, drained and rinsed
- 5 green onions, sliced
- 1/2 cup chopped fresh parsley
- 1 clove garlic, minced
- 2 teaspoons dijon mustard
- 1 teaspoon honey
- 1 tablespoon lemon zest
- 1/4 cup lemon juice, from approximately 2 lemons
- 1 tablespoon good-quality olive oil
- salt and pepper
- Boil or steam broccoli florets for about 5-7 minutes, or until tender. Meanwhile, prep your beans, green onions and parsley.
- Once the broccoli is done, remove from heat to cool. Make the dressing by combining the garlic, mustard, honey, zest and lemon juice in a bowl. Whisk in the olive oil and a dash of salt and pepper.
- Add the beans, green onions and parsley to the broccoli and toss with dressing. Season with additional salt and pepper, if desired.
- This recipe was entered in the contest for Your Best Recipe with Mustard
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