Name: Bean Broccoli Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 2 broccoli crowns (chopped finely); 1/2 red onion (chopped finely); 2 cans beans of choice (I used chickpeas & black beans) (rinsed & drained); 3 tbsp dijon mustard; 2 tbsp maple syrup; 2 tbsp red wine vinegar or white wine vinegar; 1 tbsp garlic powder; Salt & pepper to taste

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Let me show you how to make this tasty Bean Broccoli Salad recipe. It’s packed with protein, fibre, and fresh flavours! This bean broccoli salad is an easy side dish or snack that comes together in just 10 minutes with a few simple ingredients like beans, broccoli, red onion, parsley, and a tangy Dijon dressing.

If you don’t know what to do with those canned beans in your cupboard, this is an easy and nutritious way to use them. Pair it with your favourite main dish, and you’ve got an effortless way to add more protein and vegetables to your plate!

Table of Contents

Recipe for Bean Broccoli Salad

This bean broccoli salad is an affordable and tasty side dish that you make with canned beans and broccoli. Simply chop up the broccoli into small pieces, including the stems (they add extra crunch and prevent waste), dice up some onion and parsley for extra flavour and freshness, and toss them all into a large bowl.

From there, just add whatever beans you have on hand. I’m using chickpeas and black beans. For the dressing, whisk together some Dijon mustard, a splash of vinegar, a touch of sweetness (like maple syrup or agave), and seasonings like garlic powder, salt, and pepper. Pour it over, mix it all up, and that’s it!

This salad is versatile, easy to throw together, and gets even tastier after sitting in the fridge for a day or two. It’s a great meal prep salad because the ingredients do not get soggy quickly and it will still be great in the fridge for up to 3-4 days.

Related Recipe: Bok Choy Caesar Salad

Why You’ll Love This Bean Broccoli Salad

Vegan, gluten-free, soy-free, and nut-free.
Rich in fibre, thanks to the beans and broccoli.
High in protein, thanks to the beans.
Less than 10 minutes to make.
Great for meal prep, as it won’t get soggy quickly.
Customizable: Use whatever beans you prefer and add in other vegetables if you’d like!

Ingredients

Broccoli
Red onion
Canned beans of choice
Dijon mustard
Maple syrup
Red wine vinegar
Garlic powder
Salt & pepper to taste

The recipe is vegan, soy, nut and gluten-free.

How to Make Bean Broccoli Salad

Finely chop the broccoli florets and stems into very small pieces. Using the stems helps reduce waste and adds extra crunch and nutrition.

Prep the rest of the veggies by dicing the red onion and chopping the fresh parsley. Add both to a large mixing bowl with the broccoli.

Drain and rinse the canned chickpeas and black beans, then add them to the same bowl with the veggies.

In a smaller bowl, whisk together Dijon mustard, maple syrup, red wine vinegar, garlic powder, salt, and pepper. Pour the dressing over the salad and toss until well coated.

You can serve immediately, or let the salad rest in the fridge for at least 30 minutes to allow the flavours to marinate. This salad tastes even better the next day, making it perfect for meal prep!