White Bean & Broccolini Salad
10m prep 10m cook 20m ready
A quick and easy side dish featuring crisp-tender broccolini and creamy white beans tossed in a tangy lemon-honey mustard dressing with capers. Perfect for picnics or make-ahead meals.
Nutrition (per serving, estimated)
Estimated based off 7 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 181 mg
- Iron: 8 mg
- Magnesium: 189 mg
- Phosphorus: 450 mg
- Potassium: 1552 mg
- Zinc: 2.93 mg
Let's Cook
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Step 1.
Bring a medium pot of water to a boil and add a pinch of salt. Add the Broccolini and cook until the stalks are crisp-tender, about 2 minutes. Drain and transfer to an ice bath to cool completely. Drain again, pat dry with paper towels, then cut into large pieces.
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Step 2.
In a large bowl, whisk together the olive oil, lemon zest, lemon juice, honey mustard, red pepper flakes, and ⅛ teaspoon each salt and pepper until well combined. Stir in the chopped capers.
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Step 3.
Add the cooked Broccolini pieces and drained white beans to the bowl with the dressing. Toss gently until everything is evenly coated. Serve at room temperature or refrigerate for later.
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