Broccoli-and-cannellini bean salad

Discover the delightful combination of tender broccoli florets and creamy cannellini beans in this vibrant, nutrient-rich salad. Perfect for a light and satisfying meal.

Ingredients:

• 1 ½ cups coarsely chopped broccoli florets
• 2 tablespoons red wine vinegar
• 2 teaspoons extra-virgin olive oil
• ¼ teaspoon pepper
• ⅛ teaspoon salt
• 1 garlic clove, minced
• ¼ cup finely chopped bottled roasted red bell pepper or chopped pimento
• ¼ cup finely chopped red onion
• 1 (15-ounce) can cannellini beans or other white beans, rinsed and drained
• Lettuce leaves (optional)

Instructions:

1. Cook broccoli by steaming it with a lid on for about 3 minutes or until it is still slightly firm. Put it aside.
2. Mix together vinegar, oil, pepper, salt, and garlic in a medium bowl; mix well. Add broccoli, bell pepper, onion, and beans; stir delicately. If preferred, serve on plates lined with lettuce.

Summary:

• Calories: 632 kcal
• Fat: 11 g
• Protein: 35 g
• Carbs: 103 g
• Potassium: 2436 mg
• Magnesium: 255 mg