Michele Borboa, MS is a freelance writer and editor specializing in health, fitness, food, lifestyle, and pets. Michele is a health and wellness expert, personal chef, cookbook author, and pet-lover based in Bozeman, Montana. She is also...
Even though the temperatures are dropping, I'm still turning to chilled salads to get my quota of veggies. This vegan salad, inspired by ingredients I had in my kitchen, features tender broccoli, sweet kidney beans, olives, green onions, hazelnuts, and a simple homemade vinaigrette.
Steamed Broccoli and Kidney Bean Salad
3 heads of broccoli, lightly steamed, cut into bite-sized florets
1 (15-ounce) can kidney beans, rinsed, drained
1 cup pitted Kalamata olives
4 green onions, thinly sliced (green and white parts)