White Bean Salad With Spicy Roasted Tomatoes and Broccoli
Recipe information
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Cooking:
-
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Servings per container:
4
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Source:

Ingredients for - White Bean Salad With Spicy Roasted Tomatoes and Broccoli

1. 2 bunch broccoli -
2. 3 clove garlic -
3. 5 tsp. extra-virgin olive oil -
4. 1/2 tsp. Coarse salt -
5. 1 lb. large cherry tomatoes -
6. 1 tbsp. coarsely chopped fresh oregano -
7. 1/4 tsp. crushed red pepper flakes -
8. 1 1/2 tsp. Dijon mustard -
9. 1 tbsp. red wine vinegar -
10. 1 tsp. fresh lemon juice -
11. Freshly ground pepper -
12. 2 c. drained jarred or canned large white beans -
13. 2 oz. baby spinach -

How to cook deliciously - White Bean Salad With Spicy Roasted Tomatoes and Broccoli

1. Stage

Preheat oven to 375 degrees F. 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. Stage

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. Stage

Whisk mustard, vinegar, and lemon juice in a small bowl. Whisk in remaining 2 teaspoons oil; season with pepper.

4. Stage

Just before serving, toss together beans, broccoli, tomatoes, spinach, and dressing. Salad can be refrigerated in an airtight container up to 8 hours. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.