Broccoli Bean Salad
This Broccoli Bean Salad is a nutritious and delicious salad that is perfect for weight loss as it is low in calories and fat. This vegan and gluten-free dish is rich in fiber, protein, and vitamins, making it a great source of nutrition. It's also easy to prepare and can be made ahead of time for a quick and healthy lunch or dinner option. This salad is free from nuts, but people with nut allergies should be cautious of the other ingredients used.
Allergen Information: Contains Nut Allergy
Nutrition Facts
Per serving
Energy
81 kcal
Protein
4 g
Carbs
13 g
Fat
2 g
Fiber
4 g
Ingredients
Broccoli
2 small cup floret (200g)
Onion Finely Chopped
0.5 medium cup (80g)
Bell peppers
0.25 cup, chopped (50g)
Olive Oil
1 tsp (5g)
lemon juice
1 tbsp (15g)
Common salt
0.5 tsp (2.5g)
Black Pepper
1 tsp (2g)
Rajmah, red
0.25 cup (50g)
Fresh Parsley (chopped)
2 tbsp (10g)
Instructions
Preparation
-Blanch broccoli for few mins, keep aside.
-Soak kidney beans for overnight and pressure cook kidney beans.
Cooking Steps
In a large bowl, combine the blanched broccoli florets, boiled kidney beans, sliced red onion, chopped green bell pepper, and chopped parsley.
In a separate small bowl, whisk together the olive oil, lemon juice and salt and pepper.
Pour the dressing over the salad and toss to coat evenly.
Chill the salad in the refrigerator for at least 30 minutes before serving.
Serve chilled and enjoy.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.