Broccoli Rabe and Cannellini Bean Salad
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound broccoli rabe, trimmed and cut across into 1-inch pieces
- 7tablespoons olive oil
- 219-ounce cans cannellini beans, drained and rinsed
- Âľcup thinly sliced, peeled celery
- 4teaspoons red-wine vinegar
- 2½teaspoons kosher salt
- Freshly ground black pepper to taste
Nutritional analysis per serving (6 servings)
365 calories; 17 grams fat; 2 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 41 grams carbohydrates; 11 grams dietary fiber; 1 gram sugars; 16 grams protein; 669 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the broccoli rabe in a 14-by-9-by-2-inch oval dish, and toss with 4 tablespoons of the olive oil. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 8 minutes. Prick plastic to release steam.
- Step 2
Remove from oven and uncover. Let cool to room temperature. Place in a bowl and gently stir in the remaining ingredients.
Private Notes
Comments
By now we should all realize that "microwave plastic" is problemmatic. The food being cooked absorbs molecules from the plastic wrap. Just cover the dish with a ceramic plate. It works beautifully and you're not impacting your families' hormonal balance or the environment.
Anyone know if microwaving like this will get rid of the bitterness the same way blanching does? Bitter greens are my favorite, but broccoli rabe has proven to be too much for me unblanched.
By now we should all realize that "microwave plastic" is problemmatic. The food being cooked absorbs molecules from the plastic wrap. Just cover the dish with a ceramic plate. It works beautifully and you're not impacting your families' hormonal balance or the environment.
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