No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Broccoli and White Bean Salad

  • Servings: 4
Broccoli and White Bean Salad

Photography: David Prince

Source: Martha Stewart Living, September 2003


  • 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


  1. 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.

  2. 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.

  3. 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.

Reviews (1)

  • Tania Ortiz 22 May, 2014

    This salad is so fresh, healthy and tasty. I loved it!

Related Topics