GARDEN FRESH BROCCOLI TOMATO AND BEAN SALAD!
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
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!)
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