Thursday, May 14, 2015

Bean Salad with Spicy Roasted Tomatoes and Broccoli

Bean Salad with Spicy Roasted Tomatoes and Broccoli

2            bunches broccoli, trimmed, florets and stems cut into 1” pieces (4 cups)
3            large garlic cloves, thinly sliced
5            teaspoons extra-virgin olive oil
1/2         teaspoon coarse salt
1            pound large cherry tomatoes, halved (about 3 cups)
1            tablespoon coarsely chopped fresh oregano
1/4            teaspoon crushed red pepper, flakes
1 & 1/2            teaspoon Dijon mustard
1            tablespoon red wine vinegar
1            teaspoon fresh lemon juice
              freshly ground pepper
2            cups drained large white beans, such as lima beans
2            ounces baby spinach (about 2 cups)

Preheat oven to 375 degrees.  Toss together broccoli, half the garlic, 2 teaspoons oil, and 1/4  teaspoon salt, and arrange on a rimmed baking sheet.  Roast until broccoli is just tender, 15-20 minutes.  Transfer to a plate; let cool completely.

Toss together tomatoes, remaining garlic, the oregano, red pepper flakes, remaining 1/4 teaspoon salt, and 1 teaspoon oil.  Arrange on baking sheet. Roast until tomatoes have softened and skins begin to wrinkle, 15 to 20 minutes.  Transfer to a plate; let cool completely. 

Whisk mustard, vinegar, and lemon juice in a small bowl.  Whisk in remaining 2 teaspoons oil; season with pepper.

Just before serving, toss together beans, broccoli, tomatoes, spinach, and dressing. Salad can be refrigerated in an airtight container up to 8 hours.

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