Broccoli and Cannellini Bean Salad

Jump to Recipe Print Recipe Broccoli and Cannellini Bean Salad is a vibrant, hearty salad featuring blanched broccoli, creamy cannellini beans, and sun-dried tomatoes, all tossed in a lemony, oregano-infused dressing. Whether you're looking for a light meal or an impressive side dish for your next gathering, this salad is sure to hit the mark. Packed with plant-based protein, fiber, and lots of fresh flavor, it's a quick, nutritious option that's perfect for busy weeknights. Plus, you can prep it ahead of time and enjoy it the next day when the flavors have fully mingled.

Author: Balancing Bowls

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Servings: 6 Servings

Calories: 320 kcal per serving

Ingredients

1 large bunch - broccoli
1 can - cannellini beans
¼ cup - sun-dried tomatoes in oil
⅓ cup - feta cheese
¼ cup - sunflower seeds
¼ cup - red onion
1 - lemon zest
⅓ cup - extra virgin olive oil
⅓ cup - oil drained from sun-dried tomatoes
2 tablespoons - white vinegar
4 tablespoons - lemon juice
1 clove - fresh garlic
1 tsp - dried oregano
½ tsp - black pepper
1 tsp - kosher salt
¼ tsp - red pepper flakes

Instructions

Bring a large pot of water to a boil. Blanch broccoli florets for 1 minute and 30 seconds. Drain and transfer to an ice bath. Once cooled, drain well and pat dry.
In a small bowl, whisk together the olive oil, sun-dried tomato oil, white vinegar, lemon juice, garlic, oregano, black pepper, salt, and red pepper flakes until well combined.
In a large serving bowl, combine the blanched broccoli, cannellini beans, minced sun-dried tomatoes, crumbled feta, lemon zest, sunflower seeds, and chopped red onion.
Drizzle the dressing over the salad and toss gently to coat.
Allow the salad to rest for at least an hour before serving or store in an airtight container in the refrigerator for up to 2 days. Bring to room temperature before serving.

Nutrition