This broccoli and white bean salad combines lightly cooked broccoli with tender beans, Parmesan, and a simple lemon and olive oil dressing. Minced garlic adds a sharp savory flavor, while fresh parsley finishes the salad.
Cook the broccoli briefly so it retains some bite, then drain thoroughly and let it cool slightly before combining. Toss gently to keep the beans intact, and taste after adding the cheese before adjusting the salt. This recipe makes four small side portions and works alongside bread, roasted vegetables, or a main dish.
Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide
Video
Broccoli and White Bean Salad with Parmesan Cheese
Lightly cooked broccoli and white beans tossed with lemon juice, olive oil, and garlic, then finished with Parmesan cheese and fresh parsley.
Ingredients
Equipment
soup pot with lid
Salad Bowl
Cooking Instructions
- Bring a pot of water to a boil.
- Cook the broccoli for 2–3 minutes, until lightly tender but still retaining some bite. Drain thoroughly and let cool slightly before combining with the beans.
- Toss gently with the garlic, olive oil, lemon juice, and black pepper. Add the cheese, taste, and adjust the salt.
- Transfer to a serving bowl.
- Garnish with fresh parsley and serve.
Nutrition
Notes
• Cut the broccoli into evenly sized florets and avoid overcooking; it should retain some bite.
• Drain the cooked broccoli thoroughly so excess water does not dilute the dressing.
• Rinse canned beans and drain them well before measuring. Toss gently to preserve their shape.
• The garlic is used raw, giving the dressing a pronounced flavor. Mince it finely for even distribution.
• Use the specified cheese weight when preparing the recipe and calculating nutrition; shaved and grated cheese pack differently into a measuring cup.
• Taste after adding the cheese before adjusting the salt.