Mother Earth Living

Full-bodied Flavor: Broccoli & White Bean Salad with Rosemary

Keep the fresh-herb taste from fading and enjoy your favorite herbs throughout the fall and winter months.
By Kris Wetherbee
October/November 2002
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Broccoli & White Bean Salad with Rosemary 

SERVES 4

Dried herbs in dressings augment the flavor of beans and vegetables in this simple salad.

• One 15-ounce can white beans, drained and rinsed
• 2 cups finely chopped broccoli
• 2 cups (about 3/4 pound) diced tomatoes
• 1/4 cup minced red onions
• Salt and pepper, to taste

Dressing 

• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon dried rosemary

1. In a serving bowl, combine the beans, broccoli, tomatoes, and red onions.
2. In a small bowl, whisk together the olive oil, vinegar, and rosemary.
3. Toss the dressing with the bean and vegetable mixture and season with salt and pepper to taste.
4. Set aside for 15 minutes, allowing flavors to meld before serving.

Click here for the main article, Full-bodied Flavor.


Kris Wetherbee is a freelance writer and frequent contributor to The Herb Companion. She lives in the hills of western Oregon with her photographer husband Rick Wetherbee. 

 







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