Broccoli and Bean Salad Recipe
This crunchy Broccoli and Bean Salad combines kidney beans, chickpeas, broccoli florets, crisp vegetables, and a creamy oil-free lime dressing.
Servings: 4 servings
Calories: 555kcal
Equipment
- 1 Immersion blender or blender
Ingredients
Salad
- 3 cups kidney beans 2 (15-ounce) cans, rinsed and drained
- 1 ½ cups chickpeas 1 (15-ounce) can, rinsed and drained
- 2 cups chopped raw broccoli florets or 2 cups very thinly shaved
- 2 small Persian cucumbers diced
- 3 large celery stalks small dice
- ½ small red onion about ½ cup, finely diced
- 1 cup chopped fresh parsley
- ½ cup chopped fresh cilantro
Creamy lime dressing
- ⅔ cup hemp hearts
- 4 tablespoons lime juice from 2 medium limes
- Zest of 1 lime
- 4 tablespoons rice vinegar
- 2 tablespoons white miso
- 2 pitted Medjool dates
- 2 small cloves garlic
- ¾ teaspoon ground cumin
- ½ teaspoon red pepper flakes or to taste
- ¾ cup water plus more as needed
- Freshly ground black pepper to taste
- Salt if needed
Instructions
- Prepare the broccoli. Finely chop or thinly shave the florets so they blend into every bite.
- Blend all the dressing ingredients except the salt until smooth, adding water as needed. Taste and add salt only if needed.
- Combine: Add the kidney beans and chickpeas, celery, red onion, cucumber, parsley, cilantro, and chopped or shaved broccoli to a large bowl. Add the dressing gradually to taste, and toss to combine.
- To make salad jars, divide the dressing among four large jars. Layer in the kidney beans and chickpeas, celery, red onion, cucumber, parsley, cilantro, and chopped or shaved broccoli, in that order. Seal, keep upright, and refrigerate for up to 3 to 4 days so the vegetables and herbs stay away from the dressing. Shake vigorously or pour into a bowl and toss before serving.
Video
Notes
- For a milder onion flavor, soak the diced red onion in cold water for 10 minutes, then drain and pat dry.
- For the dressing, briefly sauté the garlic and let it cool before blending for a milder flavor. Zest only the green outer layer of the lime; the white pith can taste bitter. Add the dressing gradually. You may not need all of it.
- Refrigerate any remaining dressing in an airtight container for up to 5 days. The dressing thickens when chilled. Stir in a little water or fresh lime juice to loosen it.
Nutrition
Calories: 555kcal | Carbohydrates: 69g | Protein: 33g | Fat: 18g | Saturated Fat: 1g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 3g | Sodium: 360mg | Potassium: 1157mg | Fiber: 19g | Sugar: 14g | Calcium: 190mg | Iron: 12mg
