White Bean Salad With Spicy Roasted Tomatoes and Broccoli

White Bean Salad With Spicy Roasted Tomatoes and Broccoli

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


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

  • ½

    teaspoon coarse salt

  • 1

    pound large cherry tomatoes, halved (about 3 cups)

  • 1

    tablespoon coarsely chopped fresh oregano

  • ¼

    teaspoon crushed red pepper, flakes

  • 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.


Nutrition

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