Broccoli and White Bean Salad

1 bunch broccoli

15 ½ oz cannellini beans

½ small red onion, halved and sliced thin

1 TB lemon juice

1 TB grated lemon zest

2 TB olive oil

¼ tsp crushed red pepper

Black pepper and salt to taste

¾ c (2 oz) shaved parmesan

Cook broccoli; stems for 3 minutes, florets for 4 minutes. Place in ice bath to cool, then drain. Combine all ingredients.



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