Leftover beans and jarred red peppers allow this salad to come together in a matter of minutes. To customize this recipe throughout the week, add leftover grilled or roasted veggies such as mushrooms, onions and eggplant, depending on what you have on hand. Just be sure to add any green vegetables at the last minute to preserve their colour.
- Prep time 10 minutes
- Total time 20 minutes
- Portion size 2 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In large saucepan of boiling salted water, cook broccoli until tender-crisp, about 1 minute. Using slotted spoon, transfer to bowl of ice water to chill; drain and pat dry. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
While broccoli is chilling, in large bowl, whisk together oil, lemon juice, oregano, garlic, salt and pepper. (Make-ahead: Refrigerate in airtight container for up to 2 days.) Add beans, red peppers, parsley and feta; toss to coat. Let stand for 10 minutes. (Make-ahead: Refrigerate in airtight container for up to 6 hours.) Stir in broccoli.
Tip from The Test Kitchen: Switch things up by using red kidney beans or black beans instead of white, if that's what you have in your pantry.
Nutritional facts per serving: about
- Fibre 9 g
- Sodium 756 mg
- Sugars 6 g
- Protein 13 g
- Calories 275.0
- Total fat 15 g
- Potassium 584 mg
- Cholesterol 20 mg
- Saturated fat 5 g
- Total carbohydrate 26 g
%RDI
- Iron 22.0
- Folate 37.0
- Calcium 20.0
- Vitamin A 42.0
- Vitamin C 190.0
