• Kellie Blake RDN, LD, IFNCP, CMHIMP

Bean and Broccoli Salad


We’re heading to a cookout today and I always like to be prepared food-wise! Remaining on my meal plan is important to me, so I always bring my own food! I had some broccoli in the fridge that needed to be used, so I created this awesome bean and broccoli salad that can be a main entree or a side dish!

Ingredients:

2 cups chopped broccoli

1 red onion, chopped

1 (15oz) can pinto beans, drained and rinsed

1 (15 oz) can garbanzo beans, drained and rinsed

1 (15 oz) can great northern beans, drained and rinsed

1 (15 oz) can black beans, drained and rinsed

1/2 cup olive oil

1/4 cup pomegranate vinegar (or apple cider vinegar)

1 Tbsp dijon mustard

1/2 tsp salt

1 tsp Italian seasoning

Directions:

Mix all ingredients well and chill for 1 hour prior to serving

#summersalads #beansalads #cookoutdishes #easysalads #broccolisalads #oliveoildressing #foodasmedicine #functionalnutrition

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Kellie Blake RDN, LD, IFNCP, CMHIMP

&

Brandi Sentz CDE, MA, RDN, LD

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