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
Calories
190
% Daily Value*
Fat
10
g
15
%
Saturated Fat
3.5
g
22
%
Carbohydrates
18
g
6
%
Fibre
6
g
25
%
Sugars
2
g
2
%
Protein
9
g
18
%
Cholesterol
20
mg
7
%
Sodium
350
mg
15
%
Vitamin A
400
IU
8
%
Vitamin C
1.7
mg
2
%
Calcium
100
mg
10
%
Iron
1.4
mg
8
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Recipe developed by Emily Richards
