Broccoli Rabe and Bean Salad
This gorgeous Mediterranean rainbow salad is full of flavor and nutritious ingredients. It features broccoli rabe, white beans, roasted peppers, olives and a creamy garlic and roasted pepper vinaigrette. Cabbage as a base makes this ideal for meal prep plus gives it a lot of crunch and texture.
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.
Nutrition
Calories: 287kcalCarbohydrates: 34gProtein: 12gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 186mgPotassium: 915mgFiber: 9gSugar: 8gVitamin A: 2863IUVitamin C: 84mgCalcium: 171mgIron: 5mg
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