MARTHASTEWART.COM

Advanced Recipe Search

Newsletter

In this week's

  • Weeknight Menus
  • No-Fuss Recipes
  • Easy Desserts
get the newsletter
Home Page » Food » White Bean Salad With Spicy Roasted Tomatoes and Broccoli

White Bean Salad With Spicy Roasted Tomatoes and Broccoli

8 Ratings (See All)

cancel submit

What do you think of this? Let everyone know! (Click all that apply.)

cancel submit

SHARE THIS

Connect with Facebook to easily update your status and share photos, recipes, and more with your friends.

Connectcancel

More Ways to Share:

White Bean Salad With Spicy Roasted Tomatoes and Broccoli

A lunchtime bowl includes white beans and broccoli, two foods high in fiber, which can lower cholesterol and may help prevent type-2 diabetes. Tomatoes bring lycopene to the substantial salad. The ingredients can be prepared the day before and refrigerated.

Return to Healthy Lessons in Lunch Menu

Ingredients

Serves 4

  • 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)

Directions

  1. 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.
  2. 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.
  3. Whisk mustard, vinegar, and lemon juice in a small bowl. Whisk in remaining 2 teaspoons oil; season with pepper.
  4. Just before serving, toss together beans, broccoli, tomatoes, spinach, and dressing. Salad can be refrigerated in an airtight container up to 8 hours.
From Martha Stewart Living, September 2006

More Ideas Like This

    Contributors' Comments Add Comment

    Also Try...

    Next
    Prev
    • Roasted Eggplant Wraps
    • Roasted Fingerling Salad
    • Tender Bean Salad
    • Chicken Club Salad
    • Steak with Mushrooms
    • Arugula, Tomato, and Goat-Cheese Terrine
    • Broccoli Rabe
    • Roasted Autumn Salad
    • Roasted Pork
    • Roasted Eggplant Wraps
    • Roasted Fingerling Salad
    • Tender Bean Salad
    • Chicken Club Salad
    • Steak with Mushrooms
    • Arugula, Tomato, and Goat-Cheese Terrine
    • Broccoli Rabe
    • Roasted Autumn Salad
    • Roasted Pork

     

    Today on MarthaStewart.com