MARINATED WHITE BEAN, FETA & VEGETABLE SALAD

By jarren

Ingredients

• 2 cups broccoli florets (about 1/2 large head)
• 4 tsp extra virgin olive oil
• 2 tsp lemon juice
• 1 tsp dried oregano
• 1 small clove garlic, minced
• Pinch each of salt and pepper
• 1 cup canned white kidney beans, drained and rinsed
• 3 jarred roasted red peppers, drained and thinly sliced
• 1/3 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese

Details

Servings 2
Preparation time 10mins
Cooking time 20mins

Preparation

Step 1

In large saucepan of boiling salted water, cook broccoli until tender-crisp, about 1 minute. Using slotted spoon, transfer to a bowl of ice water to chill; drain and pat dry (make ahead: refrigerate in airtight container for up to 24 hours).

White 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.

Can substitue black beans or kidney beans.