Reviews Add Rating & Review 28 Ratings 5 star values: 14 4 star values: 4 3 star values: 9 2 star values: 1 1 star values: 0 Martha Stewart Member Rating: 5.0 stars 08/24/2020 I made this in late August with as many local ingredients as I could gather. Friends loved it. Great flavor, lots of color, and different textures in each bite. Will make again.
Back to White Bean Salad With Spicy Roasted Tomatoes and Broccoli All Reviews for White Bean Salad With Spicy Roasted Tomatoes and Broccoli - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery White Bean Salad With Spicy Roasted Tomatoes and Broccoli Credit: Yunhee Kim Recipe Summary Servings: 4
Ingredients Ingredient Checklist 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)
Cook’s Notes The ingredients can be prepared the day before and refrigerated.
Gallery White Bean Salad With Spicy Roasted Tomatoes and Broccoli Credit: Yunhee Kim
Recipe Summary Servings: 4
Gallery
White Bean Salad With Spicy Roasted Tomatoes and Broccoli Credit: Yunhee Kim
White Bean Salad With Spicy Roasted Tomatoes and Broccoli
Credit: Yunhee Kim
White Bean Salad With Spicy Roasted Tomatoes and Broccoli
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 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
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.
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.
Whisk mustard, vinegar, and lemon juice in a small bowl. Whisk in remaining 2 teaspoons oil; season with pepper.
Just before serving, toss together beans, broccoli, tomatoes, spinach, and dressing. Salad can be refrigerated in an airtight container up to 8 hours.
Cook’s Notes The ingredients can be prepared the day before and refrigerated.
Cook’s Notes
The ingredients can be prepared the day before and refrigerated.
Reviews
Add Rating & Review 28 Ratings 5 star values: 14 4 star values: 4 3 star values: 9 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: 5.0 stars 08/24/2020 I made this in late August with as many local ingredients as I could gather. Friends loved it. Great flavor, lots of color, and different textures in each bite. Will make again.
Reviews
Add Rating & Review 28 Ratings 5 star values: 14 4 star values: 4 3 star values: 9 2 star values: 1 1 star values: 0
Add Rating & Review
28 Ratings 5 star values: 14 4 star values: 4 3 star values: 9 2 star values: 1 1 star values: 0
28 Ratings 5 star values: 14 4 star values: 4 3 star values: 9 2 star values: 1 1 star values: 0
28 Ratings 5 star values: 14 4 star values: 4 3 star values: 9 2 star values: 1 1 star values: 0
5 star values: 14 4 star values: 4 3 star values: 9 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: 5.0 stars 08/24/2020 I made this in late August with as many local ingredients as I could gather. Friends loved it. Great flavor, lots of color, and different textures in each bite. Will make again.Martha Stewart Member
Rating: 5.0 stars 08/24/2020
I made this in late August with as many local ingredients as I could gather. Friends loved it. Great flavor, lots of color, and different textures in each bite. Will make again.
Rating: 5.0 stars
All Reviews for White Bean Salad With Spicy Roasted Tomatoes and Broccoli
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for White Bean Salad With Spicy Roasted Tomatoes and Broccoli
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
