White Bean & Broccolini Salad
- 10m Prep Time
- 10m Cook Time
- 20m Ready In
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.
Ingredients
- Kosher salt and pepper
- 227 g Broccolini trimmed
- 22.2 ml olive oil
- 2.46 ml grated lemon zest
- 14.8 ml lemon juice
- 14.8 ml honey mustard
- 1.23 ml red pepper flakes
- 14.8 ml capers drained and chopped
- 198 g canned small white beans drained
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 Prepare
Collect
Gather these ingredients — no prep needed yet.
- Kosher salt and pepper
- 22.2 ml olive oil
- 2.46 ml grated lemon zest
- 14.8 ml lemon juice
- 14.8 ml honey mustard
- 1.23 ml red pepper flakes
Prepare
- Trim 227 g Broccolini
- 14.8 ml capers, drained and chopped
- Drain 198 g canned small white beans
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.