Best Garden Fresh Broccoli Tomato And Bean Salad Recipes

FRESH BROCCOLI SALAD

Fresh Broccoli Salad image

Provided by Alton Brown

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 tablespoon white wine vinegar
1 lemon, zested
1 tablespoon freshly squeezed lemon juice
2 teaspoons Dijon mustard
1 teaspoon kosher salt
Pinch freshly ground black pepper
1/4 cup olive oil
1 pound broccoli, rinsed, trimmed and sliced thinly on a mandolin
6 ounces cherry or grape tomatoes, halved
3 ounces coarsely chopped, toasted pecans or hazelnuts
2 tablespoons chiffonade fresh basil leaves

Steps:

Whisk together the vinegar, zest, lemon juice, mustard, salt and pepper in a medium mixing bowl. While whisking constantly, gradually add the olive oil. Add the broccoli and toss to coat. Cover and place in the refrigerator for 1 hour.
Stir in the tomatoes, hazelnuts and basil. Cover and allow to sit, at room temperature or in the refrigerator, for another 15 minutes before serving.

BROCCOLI TOMATO SALAD

Broccoli Tomato Salad image

Garden-fresh tomatoes and broccoli brighten this summertime salad with distinctive flavor and eye-catching color. My homemade dressing mixes up in a jiffy and complements the vegetables. -Marie Hoyer, Hodgenville, Kentucky

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 18

Ingredients

1 large bunch broccoli, separated into florets
2 large tomatoes, cut into wedges
3/4 cup sliced fresh mushrooms
2 green onions, sliced
DRESSING:
3/4 cup olive oil
1/3 cup tarragon vinegar
2 tablespoons water
1 teaspoon lemon juice
1 teaspoon sugar
1 teaspoon salt, optional
3/4 teaspoon dried thyme
1 garlic clove, minced
1/2 teaspoon celery seed
1/4 teaspoon Italian seasoning
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon paprika
1/4 teaspoon ground mustard

Steps:

Place broccoli in a large saucepan with 1-inch of water Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Rinse with cold water and drain. Place in a large bowl; add the tomatoes, mushrooms and onions. , In a small bowl, whisk dressing ingredients. Pour over salad; toss gently. Cover and chill for 1 hour. Serve with a slotted spoon.

Nutrition Facts : Calories 130 calories, Fat 11g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 32mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

TOMATO BROCCOLI SALAD

Tomato Broccoli Salad image

I found this recipe over 25 years ago. I made a few changes to it and our family has enjoyed it ever since. The colorful combination is perfect for the holidays, but it's equally nice at a summer picnic. -Helen Meadows of Trout Creek, Montana

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

5 cups broccoli florets
1 tablespoon water
1 pint cherry tomatoes, cut in half
2 tablespoons chopped green onion
1/4 cup fat-free mayonnaise
1/4 cup reduced-fat sour cream
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Place broccoli and water in a 2-qt. microwave-safe bowl. Cover and microwave on high for 1-1/2 to 2-1/2 minutes or until crisp-tender, stirring once; drain. Cool completely., Place broccoli in a serving bowl; gently stir in tomatoes and onion. In a small bowl, combine the mayonnaise, sour cream, lemon juice, salt and pepper; pour over vegetables and stir gently. Cover and refrigerate for 1 hour.

Nutrition Facts : Calories 49 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 304mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

BROCCOLI AND TOMATO SALAD

Broccoli and Tomato Salad image

Make and share this Broccoli and Tomato Salad recipe from Food.com.

Provided by Gail Blue Eyes

Categories Vegetable

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 17

Ingredients

3 -4 cups broccoli florets
2 large tomatoes, cut in wedges
1 cup sliced fresh mushrooms
3 green onions, sliced
3/4 cup olive oil
1/3 cup cider or 1/3 cup tarragon vinegar
2 tablespoons water
1 teaspoon lemon juice
1 teaspoon sugar
1 teaspoon salt
3/4 teaspoon dried thyme
2 cloves garlic, minced
1/2 teaspoon celery seed
1/4 teaspoon italian seasoning
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon paprika
1/4 teaspoon ground mustard

Steps:

Cook broccoli in a small amount of water for about 5 minutes or until crisp-tender.
Rinse with cold water and drain.
In a large bowl, add cooked broccoli, tomatoes, mushrooms and onions.
Combine dressing ingredients in a krudit jar or jar with a tight fitting lid; shake well.
Pour over salad; toss.
Cover and chill for 1 hour.
Serve with a slotted spoon.

GARDEN TOMATO SALAD

Garden Tomato Salad image

For as long as I can remember, Mom made a salad of tomatoes and cucumbers. Now I make it whenever beautiful tomatoes are in reach. -Shannon Arthur, Upper Arlington, Ohio

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

3 large tomatoes, cut into wedges
1 large sweet onion, cut into thin wedges
1 large cucumber, sliced
DRESSING:
1/4 cup olive oil
2 tablespoons cider vinegar
1 garlic clove, minced
1 teaspoon minced fresh basil
1 teaspoon minced chives
1/2 teaspoon salt

Steps:

In a large bowl, combine tomatoes, onion and cucumber. In a small bowl, whisk dressing ingredients until blended. Drizzle over salad; gently toss to coat. Serve immediately.

Nutrition Facts : Calories 92 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

GARDEN FRESH BROCCOLI TOMATO AND BEAN SALAD!

Garden Fresh Broccoli Tomato and Bean Salad! image

This salad is filling and really simple and quick to make! The cumin style dressing combined with the black beans marry nicely and I decided at the last minute to add chili pepper flakes, which raised the bar! Came up with this because I had the salad dressing already made and the salad ingredients on hand fresh from my garden.

Provided by Gayle Rich-Boxman @richbox-3286

Categories Other Salads

Number Of Ingredients 13

Ingredients

1 tablespoon(s) grated lime peel (green portion)
6 tablespoon(s) fresh squeezed lime juice
4 teaspoon(s) ground cumin
1 1/2 teaspoon(s) salt or more to your taste
3/4 cup(s) olive oil
SALAD INGREDIENTS
2 bunch(es) broccoli florets only
1 can(s) black beans
1 small purple onion
1/2 pound(s) sun gold tomatoes (or cherry)
1 teaspoon(s) coarse salt
1/8 teaspoon(s) fresh ground pepper
pinch chili pepper flakes (optional)

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!)