Red Bean and Broccoli Salad
3 servings
20 minutes
Red bean and broccoli salad is a fresh and nutritious recipe from American cuisine that combines the tender texture of blanched broccoli, the sweet taste of carrots, and the juiciness of fresh cucumbers. Red beans add richness and healthy proteins, while aromatic greens give the dish freshness. The dressing made from apple cider vinegar, natural yogurt, and sunflower oil makes the salad's flavor bright with a pleasant tang and a hint of garlic spiciness. This salad is perfect as a standalone dish, a light dinner, or a healthy side to main courses. It can be served as an accompaniment to meat or fish or used as a base for more complex culinary variations. Light, healthy, and rich in flavors – it will delight every connoisseur of fresh and healthy dishes.
1
Blanch the broccoli (2-3 minutes in boiling water is enough). After cooking, immediately transfer it to ice water to preserve its beautiful color. Allow the cabbage to cool, then drain it in a colander and let the water drain well. Break down any large florets so they are easy to eat.
- Broccoli: 350 g
2
Cut the medium carrot into thin strips (lengthwise), do the same with the small cucumber. If you don't want the salad to be watery, remove the core.
- Carrot: 1 piece
- Cucumbers: 1 piece
3
Chop the greens (dill, onion, parsley) as you like. Rinse the beans under cold water.
- Fresh herbs: 1 bunch
- Canned red kidney beans: 1 jar
4
Sauce: mix vinegar, oil, yogurt, salt, pepper, squeeze in garlic, and stir (preferably achieve uniformity).
- Apple cider vinegar: 2 tablespoons
- Unrefined sunflower oil: 2 tablespoons
- Plain (natural) yoghurt: 2 tablespoons
- Garlic: 1 clove
- Sea salt: to taste
- Ground black pepper: to taste
5
We mix the sauce and all the ingredients. That's it, now it's tasty, ready to eat.
