Roasted Broccoli and Bean Salad

Name: Roasted Broccoli and Bean Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 head Broccoli (trimmed); 2 Tomatoes (chopped); 1 large Yellow Pepper (chopped); 3 tbsp Fresh Basil (chopped); 2 tbsp Canola Oil; 2 cloves garlic (minced); 1/4 tsp Salt; 1/4 tsp Pepper; 1 can (19 ox) White Kidney Beans (low sodium, drained and rinsed); 1/4 cup Blue Cheese (crumbled); 1/3 cup Light 5% Cream; 1 tbsp Lemon Juice; 1 tsp dijon mustard

Jan 9, 2020

Roasted Broccoli and Bean Salad

This hearty vegetarian salad combines wonderful textures and flavours for a hearty main or change it up and serve it as a side dish.

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Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Course Salads, Side Dishes

Servings servings

Calories 190 kcal

Ingredients

1 head Broccoli trimmed
2 Tomatoes chopped
1 large Yellow Pepper chopped
3 tbsp Fresh Basil chopped
2 tbsp Canola Oil
2 cloves garlic minced
1/4 tsp Salt
1/4 tsp Pepper
1 can (19 ox) White Kidney Beans low sodium, drained and rinsed
1/4 cup Blue Cheese crumbled
1/3 cup Light 5% Cream
1 tbsp Lemon Juice
1 tsp dijon mustard

Instructions

Chop broccoli florets into bite size pieces. Peel stalks and chop; place in a large bowl, add tomatoes, pepper and basil.
Drizzle with oil and add garlic, salt and pepper; toss well. Spread onto parchment paper lined baking sheet and roast in 425 F (220 C) oven for about 20 minutes or until golden brown.
Remove from oven and return to bowl. Add beans and toss to combine.
Meanwhile, in a small saucepan, combine cheese and cream and melt, whisking over low heat. Remove from heat and whisk in lemon juice and mustard. Drizzle over vegetable mixture and toss gently to combine.

Notes

Recipe developed by Emily Richards

Nutrition

Calories: 190kcalCarbohydrates: 18gProtein: 9gFat: 10gSaturated Fat: 3.5gCholesterol: 20mgSodium: 350mgFiber: 6gSugar: 2gVitamin A: 400IUVitamin C: 1.7mgCalcium: 100mgIron: 1.4mg

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