Lemony Broccoli and Bean Salad

Salad

Contributed by: BMC Teaching Kitchen

Bean Salad

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This is a simple salad to put together because it calls for canned beans and frozen broccoli. You may use another frozen vegetable of choice, such as green beans or bell peppers. If you prefer to cook your beans from scratch and use fresh vegetables, go ahead! The fresh vegetables can be added raw for a crunchy salad, or you can steam them and them add them to the salad. This protein and fiber-rich salad is dressed with oil, garlic, and lemon juice.

Serves:
4 servings
Total Time:
10 minutes
Prep Time:
10 minutes
Cook Time:
0 minutes

Ingredients


Broccoli - 1 (10 oz) bag, frozen or 10 ounces fresh Beans - 2 (15.5 oz) cans of no-salt-added or low-sodium beans, any kind* Oil - 2 Tablespoons olive, canola, vegetable, avocado or other oil Lemon - ½ Garlic_powder - ½ teaspoon Salt - ¼ teaspoon

Instructions

Step 1
If using frozen broccoli, defrost overnight in the fridge, or in a microwave-safe bowl in the microwave. If using fresh broccoli, rinse well.
Step 2
Chop broccoli into bite-sized pieces.
Step 3
Strain and rinse your beans.
Step 4
Combine all ingredients in a large bowl. Taste and adjust seasoning (salt and garlic powder) to suit your taste.

Notes

*If a product says 'low sodium' on the label, it must have 140mg or less sodium per serving. 'No salt added' means that no salt is added during processing. If you cannot find these versions of canned beans, simply use what you have and rinse them well to remove excess sodium.

The nutrition facts below are calculated for no-salt-added black beans.

Nutrition Information

Calories:
261 Calories
Fat:
8
Saturated Fat:
1
Carbohydrates:
Net Carb: 36
Dietary Fiber:
10
Protein:
13
Sodium:
183

Dietary Restrictions

Vegan