Best White Bean And Broccoli Salad Recipes

Broccoli and White Bean Salad image

Provided by Martha Stewart

Number Of Ingredients 9

1 large bunch broccoli (about 1 pound)
Coarse salt
1 can (15 1/2 ounces) cannellini beans, drained and rinsed
1/2 small red onion, halved and thinly sliced into half-moons
1 tablespoon freshly squeezed lemon juice, plus 1 tablespoon finely grated lemon zest (about 1 lemon)
2 tablespoon extra-virgin olive oil
1/4 teaspoon crushed red-pepper flakes
Freshly ground black pepper
3/4 cup (about 2 ounces) shaved Pecorino Romano or Parmesan cheese

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 image

Provided by Martha Stewart

Number Of Ingredients 13

2 bunches broccoli, trimmed, florets and stems cut into 1-inch pieces (4 cups)
3 large garlic cloves, thinly sliced
5 teaspoons extra-virgin olive oil
1/2 teaspoon coarse salt
1 pound large cherry tomatoes, halved (about 3 cups)
1 tablespoon coarsely chopped fresh oregano
1/4 teaspoon crushed red pepper, flakes
1 1/2 teaspoons Dijon mustard
1 tablespoon red wine vinegar
1 teaspoon fresh lemon juice
Freshly ground pepper
2 cups drained jarred or canned large white beans, such as large lima beans or gigande beans
2 ounces baby spinach (about 2 cups)

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.

Nutrition Facts : Calories 253 g, Fiber 14 g, Protein 14 g, SaturatedFat 1 g, Sodium 700 g

White Bean and Broccoli Salad image

Provided by Martha Stewart

Time 15m

Number Of Ingredients 9

2 tablespoons red-wine vinegar
1/4 cup low-fat plain yogurt
1 teaspoon chopped fresh rosemary
1 can cannellini beans (15.5 ounces), drained and rinsed
1 to 2 scallions (1/4 cup), thinly sliced
2 ribs celery (1/2 cup), thinly sliced
1/2 head broccoli (1 cup), cut into small florets
1 seedless orange, peeled and cut into bite-size pieces
Coarse salt and ground pepper

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.

Nutrition Facts : Calories 215 g, Fat 1 g, Fiber 9 g, Protein 13 g

Broccoli, White Bean and Farfalle Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 45m

Yield Serves 8 as a side dish

Number Of Ingredients 10

1 teaspoon Dijon mustard
1 clove garlic, finely chopped
Juice of a lemon
1 teaspoon lemon zest
1/4 cup olive oil
Fresh cracked black pepper
2 cups broccoli florets, blanched and refreshed
1 red bell pepper, seeded and chopped
1 pound farfalle or bow ties, cooked, drained and cooled
1 can northern white beans, drained and rinsed

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.