White Bean and Broccoli Salad

This White Bean and Broccoli Salad is a nutrient-dense dish, combining the creaminess of white beans with the crunch of fresh broccoli and the burst of flavor from cherry tomatoes. It’s perfect as a light lunch or a side dish, providing a balance of protein, fiber, and vitamins.

For a Serving Size of Two:

Ingredients:

• 150 grams cooked white beans
• 150 grams steamed broccoli florets
• 50 grams halved cherry tomatoes
• 50 grams finely chopped red onion
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• Fresh parsley, chopped

Procedure:

• Steam the broccoli florets until tender but still bright green, about 3-4 minutes. Allow them to cool slightly.
• In a mixing bowl, add the cooked white beans, steamed broccoli, halved cherry tomatoes, and chopped red onion.
• In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
• Pour the dressing over the salad ingredients and toss gently to combine.
• Garnish with chopped parsley if desired and serve immediately or let it chill in the refrigerator for about 30 minutes for the flavors to meld.

Nutritional Benefits:

• Calories: 488 kcal
• Protein: 30.7 g
• Carbohydrates: 3.3 g
• Fat: 39.3 g