Real Life, Good Food
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Category
Salads
Title

Crunchy bean salad

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Photo
beansalad
Serves
Serves:
4
Serving Size
Serving Size:
1/4 of prepared recipe
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Ingredients

Ingredients

1 cup fresh or frozen broccoli flowerets, steamed 
1/2 cup cooked or canned navy or pinto beans, drained and rinsed 
3/4 cup oil-free Italian salad dressing 
3/4 head of lettuce, torn into bite-size pieces 
3/4 cup unsalted sunflower seeds

Directions

Directions

  1. Combine broccoli and beans with salad dressing. Chill several hours to blend flavors.
  2. Toss bean mixture with lettuce. Sprinkle with sunflower seeds.
  3. Serve. Refrigerate leftovers.
     
Tips and Variations
Tips and Variations
  • Make cooked beans from scratch to save money. Follow the instructions for the quick hot soak or overnight soak method found on Preparing Dry Beans and Whole Dry Peas: http://z.umn.edu/preparingbeans.
  • Serve leftover salad in a wrap or pita bread. You may want to place the salad in a colander first, to drain any extra dressing.
  • Add or substitute your favorite vegetables in this salad. Try adding onions and bell peppers, or swapping out the broccoli for cauliflower.
     
Nutritional Info

Nutritional Info

Serves 4
Amount per serving
Calories
96
Total Fat
4.4 g
Saturated Fat
0.5 g
Cholesterol
0 mg
Sodium
172 mg
Total Carbohydrates
11.3 g
Dietary Fiber
4.1 g
Total Sugar
2.6 g
Protein
4.4 g
Comment
beansalad
Crunchy bean salad
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Time to make
Time to make:
20 minutes preparation
Recipe Credit
Recipe Credit:
University of Minnesota Extension Center for Family Development staff
Category
Category:
Salads
Special Criteria
Special Criteria:
Vegetarian

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