Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Yield 6 servings

Ingredients

  • 1 head Broccoli trimmed
  • 2 Tomatoes chopped
  • 1 large Yellow Pepper chopped
  • 3 tbsp Fresh Basil chopped
  • 2 tbsp Canola Oil
  • 2 cloves garlic minced
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1 can (19 ox) White Kidney Beans low sodium, drained and rinsed
  • 1/4 cup Blue Cheese crumbled
  • 1/3 cup Light 5% Cream
  • 1 tbsp Lemon Juice
  • 1 tsp dijon mustard

Instructions

  • Chop broccoli florets into bite size pieces. Peel stalks and chop; place in a large bowl, add tomatoes, pepper and basil.
  • Drizzle with oil and add garlic, salt and pepper; toss well. Spread onto parchment paper lined baking sheet and roast in 425 F (220 C) oven for about 20 minutes or until golden brown.
  • Remove from oven and return to bowl. Add beans and toss to combine.
  • Meanwhile, in a small saucepan, combine cheese and cream and melt, whisking over low heat. Remove from heat and whisk in lemon juice and mustard. Drizzle over vegetable mixture and toss gently to combine.
Nutrition Facts
Roasted Broccoli and Bean Salad
Amount per Serving
Calories
190
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
3.5
g
22
%
Cholesterol
 
20
mg
7
%
Sodium
 
350
mg
15
%
Carbohydrates
 
18
g
6
%
Fiber
 
6
g
25
%
Sugar
 
2
g
2
%
Protein
 
9
g
18
%
Vitamin A
 
400
IU
8
%
Vitamin C
 
1.7
mg
2
%
Calcium
 
100
mg
10
%
Iron
 
1.4
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.

Tips & Notes

Recipe developed by Emily Richards

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