Bean and Broccoli Salad with Walnuts and Feta

I knew this week would be busy for me because I'm wrapping up some lab work, so I made a broccoli salad that could last in the fridge for several days for quick meals whenever I needed one. This is really a re-make of classic broccoli salad, which is laden with fatty mayo. Instead, I used a lighter balsamic vinaigrette and added beans for protein and healthy carbs. The walnuts add crunch and the feta is creamy and adds a little decadence to the salad. This is a good side dish, but also a really nice lunch.





Bean and Broccoli Salad with Walnuts and Feta
Printable Recipe

4 cups fresh broccoli florets
1 cup canned chickpeas, drained and rinsed
1 cup canned dark red kidney beans, drained and rinsed
1/2 red onion, sliced
1 tsp dijon mustard
3 tbsp balsamic vinegar
1 tbsp extra virgin olive oil
1 tsp sugar or honey
1/4 cup chopped walnuts
1/2 cup reduced fat feta cheese crumbles
salt and pepper, to taste

1. Place the broccoli, beans, walnuts, and onion in a large bowl. In a small bowl, whisk the vinegar, oil, sugar or honey and some salt and pepper together. Pour over the beans and broccoli and toss.
2. Allow the salad to chill in the refrigerator overnight. Before serving, top the salad with the cheese.

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