1can (19 ox)White Kidney Beanslow sodium, drained and rinsed
1/4cupBlue Cheesecrumbled
1/3cupLight 5% Cream
1tbspLemon Juice
1tspDijon 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.