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Chopped Broccoli Pesto White Bean Salad: A Flavorful Twist!

A refreshing and nutritious salad featuring chopped broccoli, white beans, and a flavorful pesto dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Course: Salad
Cuisine: Mediterranean
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups fresh broccoli florets chopped
  • 1 can 15 ounces white beans, drained and rinsed
  • 1 cup cherry tomatoes halved
  • 1/2 cup red onion finely chopped
  • 1/4 cup fresh basil leaves chopped
  • 1/4 cup pesto store-bought or homemade
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • 1/4 cup grated Parmesan cheese optional

Method
 

  1. In a large mixing bowl, combine the chopped broccoli, white beans, cherry tomatoes, red onion, and basil.
  2. In a separate small bowl, whisk together the pesto, olive oil, lemon juice, salt, and pepper until well combined.
  3. Pour the pesto dressing over the salad ingredients and toss gently to coat everything evenly.
  4. If using, sprinkle the grated Parmesan cheese on top and mix lightly.
  5. Let the salad sit for about 10 minutes to allow the flavors to meld before serving.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 15gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 10gCholesterol: 5mgSodium: 300mgFiber: 5gSugar: 2g

Notes

  • For added crunch, toss in some toasted pine nuts or sunflower seeds.
  • Substitute the white beans with chickpeas for a different flavor and texture.

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