Broccoli Cauliflower Bean Salad
- Number of Servings: 8
Ingredients
2 Broccoli Crowns (Save large stem for Cream of Broccoli Soup) ½ head Cauliflower2 cans kidney beans, drained and rinsed (I like the dark red kidney beans)1 cup shredded cheese2 tomatoes, diced1 cup Light Ranch Dressingsunflower seeds (will need 8 Tablespoons)
1. Using a large bowl, cut up broccoli and cauliflower into small pieces (about size of a pea to a lima bean). I save the larger stems for cream of broccoli soup later.
2. Drain and rinse the kidney beans. Add to veggies.
3. Dice the tomatoes and add to veggies.
4. Add shredded cheese and dressing and mix.
5. Divide equally into 8 containers.
6. Sprinkle on 1 Tablespoon of sunflower seeds just before serving.
Makes 8 servings. (A serving is about 1 1/4 cups)
This recipe can be easily modified using more or less of any ingredient. You can also use different dressing such as French or Italian. This may change the nutritional value.
Number of Servings: 8
Recipe submitted by SparkPeople user LADYSTROLLER1.
2. Drain and rinse the kidney beans. Add to veggies.
3. Dice the tomatoes and add to veggies.
4. Add shredded cheese and dressing and mix.
5. Divide equally into 8 containers.
6. Sprinkle on 1 Tablespoon of sunflower seeds just before serving.
Makes 8 servings. (A serving is about 1 1/4 cups)
This recipe can be easily modified using more or less of any ingredient. You can also use different dressing such as French or Italian. This may change the nutritional value.
Number of Servings: 8
Recipe submitted by SparkPeople user LADYSTROLLER1.
Nutritional Info Amount Per Serving
- Calories: 242.9
- Total Fat: 14.0 g
- Cholesterol: 19.0 mg
- Sodium: 530.5 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 8.0 g
- Protein: 11.7 g
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