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.


| October/November 2002



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





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