Broccoli and Bean Salad
with Mustard-Soy Dressing
Prep Time
40 minutes
Number of Servings
Serves 4
Ingredients

Dressing

  • 3 Tbsp toasted sesame oil
  • 1 Tbsp whole-grain mustard
  • 1 Tbsp low-sodium soy sauce
  • 1 Tbsp rice vinegar
  • [q:1/2] tsp kosher salt
  • 1 garlic clove, finely grated

Salad

  • Kosher salt
  • 1 head broccoli, cut into florets and stems, sliced [q:1/8]-inch thick
  • 6 oz green beans
  • 1 (15 oz) can chickpeas or cannellini beans, drained and rinsed
Directions
  1. Make dressing: In a small bowl, combine sesame oil, mustard, soy sauce, rice vinegar, salt, and garlic. Using a fork or small whisk, mix until well combined. The dressing will keep in an airtight container in the refrigerator for up to 2 days.
  2. Bring a large pot of salted water to a boil. Add broccoli and cook for 2 minutes. Using a slotted spoon, transfer broccoli to a medium bowl.
  3. Add green beans to boiling water and cook for 2 minutes. Drain green beans and rinse under cold water. Pat dry. Using a sharp knife, trim and discard ends of green beans. Cut beans on a diagonal into 2-inch pieces. Add to bowl with broccoli. Add chickpeas and toss to combine.
  4. Drizzle dressing over vegetables and beans and stir to combine. Salad will keep in an airtight container in the refrigerator for up to 5 hours.
Nutrition Info
Made with chickpeas: 564 Calories, 27 g Protein, 0 mg Cholesterol, 81 g Carbohydrates, 15 g Total sugars (0 g Added sugars), 18 g Fiber, 17 g Total fat (2 g sat), 686 mg Sodium, [nutrition:5] Vitamin B1 (thiamine), Vitamin B6, Vitamin C, Vitamin K, Folate, Phosphorus, [nutrition:4] Vitamin A, [nutrition:3] Vitamin B2 (riboflavin), Iron, Magnesium, Zinc, [nutrition:2] Potassium, [nutrition:1] Vitamin B3 (niacin), Vitamin E, Calcium