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