Beans and broccoli salad

Beans and broccoli salad

Broccoli and Mixed Beans Salad

Cooked beans, onion, tomatoes and broccoli are tossed in tangy lemon vinaigrette dressing.

beans and broccoli salad

beans and broccoli salad


  • Chick peas – 100 gms
  • Kidney beans – 100 gms
  • Mung bean sprouts – 50 gms
  • Onion– 1 medium, diced
  • Tomato – 1 medium, diced
  • Broccoli – 100 gms
  • Green leaves – 25 gms
  • Ice berg lettuce -25 gms
  • Cut corns – 50 gms
  • Coriander leaves – 1 Tbsp, chopped
  • Salad oil -2 Tbsp
  • Lemon juice – 1 Tbsp
  • Salt to taste
  • Freshly ground black pepper


  1. Wash and soak the chick peas and navy  beans over night.
  2. Pressure cook the navy beans and chick peas until they are soft.
  3. Cut the broccoli into florets (1-inch florets), cut onion and tomato, set aside.
  4. Tear the green leaves and ice berg lettuce and set aside.
  5. In a small bowl, whisk together lemon juice, salad oil and seasoning.
  6. In an another big bowl, mix together chick peas, navy beans, onion, tomato, broccoli, sprouts and lettuces.
  7. Pour the lemon dressing and mix well.
  8. Refrigerate and serve chill.

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Bone Appetite & Happy Cooking!



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