Best Bean And Broccoli Salad Recipes

ASIAN PASTA SALAD WITH BEEF, BROCCOLI AND BEAN SPROUTS

Steps:

• Mix garlic, soy sauce, vinegar, sugar, sesame oil, ginger, and pepper flakes in a 2-cup Pyrex measuring cup. Whisk in mayonnaise until smooth, then in a slow steady stream, whisk in oil to make an emulsified dressing; keep chilled until ready to toss with salad. Store in a clean jar with lid.
• Bring 1 gallon of water and 2 tablespoons of salt to boil in a large soup kettle. Add pasta and, using package times as a guide, boil, stirring frequently and adding broccoli the last 1 minute, until just tender. Drain thoroughly (do not rinse) and dump onto a large, lipped cookie sheet. Set aside while preparing remaining salad ingredients.
• Place all salad ingredients (except soy-ginger dressing) in a large bowl or transfer to a gallon-size zipper bag. (Can be covered and refrigerated several hours at this point). When ready to serve, add dressing; toss to coat and serve.

MAPLE CANNELLINI BEAN SALAD WITH BABY BROCCOLI AND BUTTERNUT SQUASH

Steps:

• Heat cannellini beans on low heat in a saucepan.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in red onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add 1 tablespoon maple syrup; reduce heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown, about 15 minutes more. Remove from skillet and add to beans.
• Heat 1 more tablespoon olive oil in a skillet over medium heat. Add butternut squash; cook and stir until tender, about 8 minutes. Add 1 tablespoon maple syrup; cook and stir to coat, about 5 minutes. Remove from skillet and add squash to bean mixture.
• Heat remaining 1 tablespoon olive oil in a skillet over medium heat. Add baby broccoli; cook and stir until tender and bright green, about 7 minutes. Add broccoli to bean mixture.
• Pour chicken stock into bean mixture, increase heat to medium-low, and stir remaining 1 tablespoon maple syrup and thyme to the mixture. Bring to a simmer and cook until heated through, stirring gently to combine. Top with crumbled bacon before serving.

GARDEN FRESH BROCCOLI TOMATO AND BEAN SALAD!

Steps:

• Make salad dressing ahead if it's easier! I can keep this salad dressing for over a week, and just zap it in the microwave before using in the salad.
• Put broccoli florets into a steamer basket and a large pot with about an inch of water. Steam til firm/tender.
• While steaming broccoli, mince the onion and cut tomatoes in half. Sun Gold tomatoes are my very favorite from my garden, but cherry or other small tomatoes will work as a substitute.
• Put dressing on the bottom and then add broccoli, beans, onion and tomatoes. Toss and add chili pepper flakes, salt and pepper to taste. I use Jacobsen's salt/pepper combo and add the chili pepper flakes last. Serve at room temperature and can be chilled for later! (The wine is for the chef!)

CRANBERRY BEAN SALAD WITH BUTTERNUT SQUASH AND BROCCOLI RABE

Steps:

• Cook the beans: Using a sharp knife, slice off stem end of onion, and score shallow slits all over, making sure it stays intact. Place in a large saucepan with the bay leaf and the peppercorns; fill with enough water to just cover (about 3 quarts). Bring to a boil; reduce heat, and simmer 20 minutes. Add beans; simmer until cooked through, about 15 minutes.
• Drain beans, reserving cooking liquid. In a medium bowl, toss beans with 1 tablespoon each oil and cooking liquid; season with salt and pepper. Set aside.
• Cook bacon in large skillet over medium heat until crisp. Transfer to paper towels to drain. Pour off all but 2 tablespoons rendered bacon fat, and return the skillet to medium heat. Working in batches if necessary, saute squash until cooked through and golden, about 10 minutes. Season with salt and pepper, and transfer to a bowl; set aside.
• Heat 3 tablespoons oil in the same skillet over medium heat. Add garlic, and saute until just golden, 1 to 2 minutes. Add broccoli rabe; saute until wilted and heated through, about 5 minutes. Season with salt and pepper.
• Add beans and squash to skillet, and cook just until heated through. Drizzle with remaining tablespoon oil, and season with salt and pepper. Sprinkle reserved bacon on top, and serve.

BROCCOLI RABE AND CANNELLINI BEAN SALAD

Steps:

• Place the broccoli rabe in a 14-by-9-by-2-inch oval dish, and toss with 4 tablespoons of the olive oil. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 8 minutes. Prick plastic to release steam.
• Remove from oven and uncover. Let cool to room temperature. Place in a bowl and gently stir in the remaining ingredients.

BROCCOLI AND WHITE BEAN SALAD

Steps:

• Cut the tops off each head of broccoli, and trim into 1-inch florets; set aside. Peel each stem to remove tough outer layer. Slice peeled stems on the bias into 1/4-inch pieces; set aside.
• Prepare an ice bath; set aside. Bring a large pot of water to a boil. Add a generous amount of salt and broccoli florets. Cook over high heat until florets are tender when pierced with the tip of a paring knife, about 4 minutes. Using a slotted spoon, transfer to ice bath. Add stems to the boiling water; cook until tender when pierced with the tip of a paring knife, about 3 minutes. Transfer to ice bath. Let florets and stems cool completely, and drain.
• In a large mixing bowl, combine broccoli, beans, onion, lemon juice and zest, oil, and red-pepper flakes. Stir to combine; season with salt and pepper. Top with cheese; serve immediately.

WHITE BEAN SALAD WITH SPICY ROASTED TOMATOES AND BROCCOLI

Steps:

• Preheat oven to 375 degrees. Toss together broccoli, half the garlic, 2 teaspoons oil, and 1/4 teaspoon salt, and arrange on a rimmed baking sheet. Roast until broccoli is just tender, 15 to 20 minutes. Transfer to a plate; let cool completely.
• Toss together tomatoes, remaining garlic, the oregano, red pepper flakes, remaining 1/4 teaspoon salt, and 1 teaspoon oil. Arrange on baking sheet. Roast until tomatoes have softened and skins begin to wrinkle, 15 to 20 minutes. Transfer to a plate; let cool completely.
• Whisk mustard, vinegar, and lemon juice in a small bowl. Whisk in remaining 2 teaspoons oil; season with pepper.
• Just before serving, toss together beans, broccoli, tomatoes, spinach, and dressing. Salad can be refrigerated in an airtight container up to 8 hours.

WHITE BEAN AND BROCCOLI SALAD

Steps:

• In a medium bowl, combine vinegar, yogurt, and rosemary. Add beans, scallions, celery, broccoli, and orange. Season with salt and pepper.
• Divide into two airtight containers, and refrigerate until ready to serve.

BROCCOLI, CORN AND BLACK BEAN SALAD

Steps:

• In a large bowl, combine black beans, corn, broccoli, tomato, onion, pepper and parsley.
• Juice the lemon and put juice in a samll bowl.
• Add olive oil, salt and pepper and wisk together.
• Add to vegetables and stir.
• Let sit at room temperature for 30 minutes.
• Stir again and serve.

BEAN AND BROCCOLI SALAD

Steps:

• Combine first 5 ingredients in large bowl.
• Add dressing; mix lightly.
• Sprinkle with cheese.

STEAMED SWEET POTATO, BROCCOLI, AND BEAN SALAD

Steps:

• Place sweet potato chunks on the stove in a steamer basket. Steam until tender but not overcooked, about 5 minutes. Set aside.
• Place broccoli and beans in steamer basket and steam until broccoli is tender but not overcooked, about 4 minutes.
• Combine potatoes, broccoli and beans in large bowl and stir gently to mix.
• Combine remaining ingredients and stir until blended. Add to bowl and toss until vegetables are evenly coated.
• Serve immediately if serving warm. Or chill and serve cold.

BROCCOLI, WHITE BEAN AND FARFALLE SALAD

Steps:

• In a large bowl stir together the Dijon mustard, garlic, lemon juice and zest. Whisk in olive oil and cracked black pepper. Add broccoli, red bell pepper and pasta and toss to coat. Carefully stir in beans and thoroughly combine. Refrigerate for 30 minutes and serve cold or at room temperature.

VEGAN CARROT, BROCCOLI AND BEAN SHOOT SALAD

Steps:

• Toss all of the vegetables together with the cilantro. Place all of the dressing ingredients except the chili and garlic in your blender and pulse a few times until well combined. Then stir in the garlic and chili. Pour the dressing over the salad and season to taste. Garnish with sesame seeds or chopped raw nuts if desired. YUM!

THREE BEAN AND BROCCOLI PASTA SALAD

Steps:

• Bring 3 qts water to boil.
• While bringing water to a boil, set frozen broccoli pkg in microwave to defrost for approximately 6-7 minutes.
• Open, drain, and rinse canned 3 bean salad in colander.
• When water is boiling, add pasta> Boil pasta for 8-9 minutes to al dente.
• As noodles are cooking, prepare the broccoli> Cut stems away from broccoli flowerettes> Cut flowerettes into bite-sized pieces> Use the stem portion as well if you prefer.
• Place broccoli pieces and rinsed/drained bean salad in mixing bowl.
• Once noodles are cooked, remove and strain in colander while running cold water over noodles to stop cooking, and cool down the pasta> With a sharp knife or kitchen scissors cut up pasta slightly (if using long noodles).
• Once cooled and drained place pasta in mixing bowl with bean salad and broccoli.
• In measuring cup pour dressing (s) of choice to 1/2 cup measure> Blend if using multiple dressings>*I use a combination of Newmans Light Balsamic Vineagrette and Kraft Fat Free Caeser Italian.
• Pour dressing over salad and add fresh cracked pepper and salt to your liking>*i use about 1 1/2 tbs of salt to cut the sweetness of the bean salad.
• Mix gently and well> Nice if chilled, but if time does not allow, it can be eaten immediately.
• Some add-in ideas: diced cucumber, tomato, black olives, onion, chicken/ham, sunflower seeds.

VEGAN CARROT BROCCOLI AND BEAN SHOOT SALAD

Steps:

• Toss all of the vegetables together with the cilantro.
• Place all of the dressing ingredients except the chilli and garlic in your blender and pulse a few times until well combined.
• Then stir in the garlic and chilli.
• Pour the dressing over the salad and season to taste.
• Garnish with sesame seeds or chopped raw nuts if desired. YUM!