This broccoli rabe and bean salad is insanely delicious. The colors and flavors are next level in this gorgeous, vegan and gluten free bean and veggie salad. Broccoli rabe is one of my most favorite bitter vegetables. It combines so well with Mediterranean vibe of roasted peppers, olives and tomatoes. Plus the roasted pepper and oregano vinaigrette is so sweet and tangy. The added garlic brings out the flavor of the broccoli rabe and makes the meaty white beans super flavorful. Lastly the red cabbage gives this salad a burst of color and texture. I love red cabbage in a salad because it makes it incredibly meal prep friendly since cabbage does not break down once dressed. This beautiful salad is one of my best recipes. I hope you try it.
What is broccoli rabe?
Broccoli rabe is a cruciferous vegetable. Although it has broccoli in the name it is closer in relation to turnip. Some people call it "broccoli rahbey", some say "broccoli rahb" and many call it rapini. It is made up of long bright green leaves and small buds that resemble tiny broccoli. All parts of the plant are edible making it a great treat for texture lovers. The greens, stems and buds all get tender when roasting, steaming or sautéing. Broccoli rabe is a bitter green that has a very distinct taste. For this recipe we do a simple sheet pan roast which leaves the broccoli rabe tender yet still very green. Many people roast or sauté the broccoli rabe with garlic. I chose to simplify this broccoli rabe and bean salad by adding a clove of garlic to the dressing. This really makes the flavor pop.
Ingredients for Broccoli Rabe and Bean Salad
Broccoli Rabe can be found in most markets that have a good produce selection. If you cannot find them, a good substitute could be Brussels sprouts or even cauliflower but it will change the vibe of the dish substantially. For white beans you can use cannellini beans, great northern beans or butter beans. If white beans are not available, chickpeas are a good substitute. Persian cucumbers are my favorites but if you cannot find them, substitute 1 English cucumber per 3 Persians. I like to forego refined sugar in my recipes and I almost always use pure maple syrup. The dressing contains pure maple but you may use agave syrup or date syrup with the same results. Or substitute the sugar of your preference.
- Broccoli Rabe
- baby bell peppers
- olive oil
- salt
- black pepper
- olive oil
- maple syrup
- white balsamic vinegar
- oregano flakes
- salt
- garlic
- Persian cucumbers
- white beans
- red cabbage
- tomatoes
- pitted calamata olives
How to make Broccoli Rabe and Bean Salad
This is a very easy three step recipe. Roasting the broccoli rabe and roasted red peppers on the same sheet pan makes it really simple. While the veggies are roasting it is the perfect time to chop the vegetables for the salad. Last make the dressing so that you can use the roasted peppers from step one.
- Roasted Veggies
- Preheat oven to 400 degrees
- On a sheet pan add the chopped broccoli rabe and whole baby bell peppers. Drizzle with oil and season with salt and pepper. Mix well.
- Roast for 20 minutes. Flip once halfway.
- Let cool. Once the peppers are cool enough to handle remove seeds and stems. Chop 4 for the salad and reserve 2 for the dressing.
- Dressing
- Add peppers to a blender with the oil, vinegar, maple syrup, salt, pepper, oregano and garlic. Blend until smooth and creamy.
- Salad
- To a large mixing bowl add the beans, cabbage, cucumbers, tomatoes, bell peppers, olives and broccoli rabe.
- Pour the dressing over and toss well.
- For best quality consume within 3-4 days.
More delicious vegan salads
Broccoli Rabe and Bean Salad
Ingredients
Roasted Veggies
- 1 bunch Broccoli Rabe chopped rustically in bite size pieces
- 4 baby bell peppers whole
- 1 tbsp olive oil
- 1 pinch salt
- 1 pinch black pepper
Dressing
- 3 tbsp olive oil
- 1 tsp maple syrup
- 3 tbsp white balsamic vinegar
- ½ tsp oregano flakes
- 1 pinch salt
- 1 clove garlic
- 2 ea baby bell peppers roasted with the roasted veggies
Salad
- 3 ea Persian cucumbers chopped
- 15 oz white beans
- 3 cups red cabbage
- 20 cherry tomatoes halved
- 10 calamata olives sliced
Instructions
Roasted Veggies
- Preheat oven to 400 degrees
- On a sheet pan add the chopped broccoli rabe and whole baby bell peppers. Drizzle with oil and season with salt and pepper. Mix well.
- Roast for 20 minutes. Flip once halfway.
- Let cool. Once the peppers are cool enough to handle remove seeds and stems. Chop 4 for the salad and reserve 2 for the dressing.
Dressing
- Add peppers to a blender with the oil, vinegar, maple syrup, salt, pepper, oregano and garlic. Blend until smooth and creamy.
Salad
- To a large mixing bowl add the beans, cabbage, cucumbers, tomatoes, bell peppers, olives and broccoli rabe.
- Pour the dressing over and toss well.
- For best quality consume within 3-4 days.
Tina strawn
Fantastic!
Sara Tercero
So happy you liked it, I love broccoli rabe!
Toni
Five stars for the dressing alone! Made it in 2 minutes and tastes so good! Thank you 🙂
Sara Tercero
Thanks Toni, the salad sauce is where it is at!
Kathy
I wanted to like this salad. The dressing is delicious and the ingredients are so wonderful but I feel it would've been better served by having a less sweet dressing to compliment the bitterness of the rapini. Something with sharpness and punch would've been more appropriate. My husband wouldn't eat it all and while I did, we threw the rest out. Sadly it was a miss for us. (And believe me, we are not picky eaters and we do like rapini, just not done in this way).
Sara Tercero
Hi Kathy thanks for the feedback. Sorry to hear you did not like it. I am wondering what went wrong to be honest, especially since the previous comments were quite positive! Did you use pure maple syrup or perhaps something went wrong in the measurements. Either way sorry it did not work out for you.Thanks for trying it.