Detox Broccoli Bean Salad

March  3, 2014
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  • Serves 2-4
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

What You'll Need
  • 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
  1. Boil or steam broccoli florets for about 5-7 minutes, or until tender. Meanwhile, prep your beans, green onions and parsley.
  2. 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.
  3. Add the beans, green onions and parsley to the broccoli and toss with dressing. Season with additional salt and pepper, if desired.

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Writer and baker/blogger/photographer living in Houston, transplanted from the Bay Area. I admire vegans, lust after New York and have an insatiable passion for pancakes.

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