Recipe credit
University of Minnesota Extension Department of Family, Health and Wellbeing staff
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
- Combine broccoli and beans with salad dressing. Chill several hours to blend flavors.
- Toss bean mixture with lettuce. Sprinkle with sunflower seeds.
- Serve. Refrigerate leftovers.
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
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
Protein
4.4 g
Total sugar
2.6 g