White Bean Salad with Spicy Roasted Tomatoes and Broccoli

Name: White Bean Salad with Spicy Roasted Tomatoes and Broccoli
Yield: serves 4
Ingredients: 2 bunches broccoli, trimmed, florets and stems cut into 1-inch pieces (4 cups); 3 large garlic cloves, thinly sliced; 5 teaspoons extra-virgin olive oil; 1/2 teaspoon coarse salt; 1 pound large cherry tomatoes, halved (about 3 cups); 1 tablespoon coarsely chopped fresh oregano; 1/4 teaspoon crushed red pepper flakes; 1 1/2 teaspoons Dijon mustard; 1 tablespoon red-wine vinegar; 1 teaspoon fresh lemon juice; Freshly ground pepper; 2 cups drained jarred or canned large white beans, such as large lima beans or gigande beans; 2 ounces baby spinach (about 2 cups)

January 26, 2012

The ingredients can be prepared the day before and refrigerated.

Recipe information

Yield
serves 4

Ingredients

2 bunches broccoli, trimmed, florets and stems cut into 1-inch pieces (4 cups)

3 large garlic cloves, thinly sliced

5 teaspoons extra-virgin olive oil

1/2 teaspoon coarse salt

1 pound large cherry tomatoes, halved (about 3 cups)

1 tablespoon coarsely chopped fresh oregano

1/4 teaspoon crushed red pepper flakes

1 1/2 teaspoons Dijon mustard

1 tablespoon red-wine vinegar

1 teaspoon fresh lemon juice

Freshly ground pepper

2 cups drained jarred or canned large white beans, such as large lima beans or gigande beans

2 ounces baby spinach (about 2 cups)

Preparation

Step 1
Preheat the oven to 375°F. Toss together broccoli, half the garlic, 2 teaspoons oil, and 1/4 teaspoon salt, and arrange on a rimmed baking sheet. Roast until broccoli is just tender, 15 to 20 minutes. Transfer to a plate; let cool completely.
Step 2
Toss together tomatoes, remaining garlic, the oregano, red pepper flakes, remaining 1/4 teaspoon salt, and 1 teaspoon oil. Arrange on baking sheet. Roast until tomatoes have softened and skins begin to wrinkle, 15 to 20 minutes. Transfer to a plate; let cool completely.
Step 3
Whisk mustard, vinegar, and lemon juice in a small bowl. Whisk in remaining 2 teaspoons oil; season with pepper.
Step 4
Just before serving, toss together beans, broccoli, tomatoes, spinach, and dressing. The salad can be refrigerated in an airtight container up to 8 hours.
Fit to eat recipe
Step 5
(Per serving)
Step 6
Calories: 253
Step 7
Saturated Fat: 1g
Step 8
Unsaturated Fat: 5g
Step 9
Cholesterol: 0mg
Step 10
Carbohydrate: 38g
Step 11
Sodium: 700mg
Step 12
Protein: 14g
Step 13
Fiber: 14g

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

Recipe information

Ingredients

Preparation

Step 1

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Step 4

Fit to eat recipe

Step 5

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Recipe notes