This simple and delicious salad comes from Ursula Ferrigno's Truly Italian cookbook. We served it over brown rice.
Ingredients:
2 10-oz. bags of frozen broccoli florets
4 T. extra-virgin olive oil
3 T. lemon juice
1/2 t. red pepper flakes
salt and freshly-ground pepper, to taste
2 cans pinto beans, drained and rinsed
handful fresh Italian parsley, chopped
Method:
In a medium stockpot fitted with a steamer basket, steam broccoli until tender-crisp.
Meanwhile, in a large bowl, mix the olive oil, lemon juice, red pepper flakes, salt, and pepper. Add the steamed broccoli, pinto beans, and parsley, and toss to combine.
Serve warm, over a bed of grain such as brown rice if desired.
Serves 4.
2 10-oz. bags of frozen broccoli florets
4 T. extra-virgin olive oil
3 T. lemon juice
1/2 t. red pepper flakes
salt and freshly-ground pepper, to taste
2 cans pinto beans, drained and rinsed
handful fresh Italian parsley, chopped
Method:
In a medium stockpot fitted with a steamer basket, steam broccoli until tender-crisp.
Meanwhile, in a large bowl, mix the olive oil, lemon juice, red pepper flakes, salt, and pepper. Add the steamed broccoli, pinto beans, and parsley, and toss to combine.
Serve warm, over a bed of grain such as brown rice if desired.
Serves 4.
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