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Ingredientes
- 4 c. broccoli florets
- 1 1/2 c. cooked navy beans Or possibly 14- ounce. can navy beans, liquid removed
- 1 c. thinly slivered mild onion
- 1 Tbsp. extra virgin olive oil, up to 2
- 1/2 tsp salt
- 3 Tbsp. fresh-squeezed lemon juice
- 2 x English muffins, split toasted and cut into 1/2-inch cubes Minced parsley for garnish Chili oil, (optional)
Direcciones
- MAKES 4 SERVINGS. VEGAN
- This salad has few ingredients; but a surprise touch of English muffin croutons livens it up.
- Steam broccoli 5 to 7 min, or possibly till tender. Place broccoli, beans and onion in large bowl. Combine extra virgin olive oil and salt; toss vegetables with mix.
- Add in lemon juice; toss again. Add in English muffin croutons. Sprinkle with parsley and chili oil, if you like.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 202g | |
| Recipe makes 4 servings | |
| Calories 393 | |
| Calories from Fat 46 | 12% |
| Total Fat 5.3g | 7% |
| Saturated Fat 0.71g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 447mg | 19% |
| Potassium 1190mg | 34% |
| Total Carbs 67.54g | 18% |
| Dietary Fiber 21.9g | 73% |
| Sugars 5.5g | 4% |
| Protein 21.57g | 35% |
