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Steamed Broccoli and Kidney Bean Salad

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

Serves 6


    • 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)
    • Handful of raisins or dried currants
    • 1/4 cup finely chopped fresh parsley
    •  1 tablespoon balsamic vinegar
    • Salt and freshly ground black pepper to taste
    • 1/2 to 1/3 cup coarsely crushed hazelnuts


    1. In a large bowl, combine broccoli, beans, olives, green onions, raisins or dried currants, and parsley.
    2. In a small bowl, whisk together oil and vinegar. Pour over broccoli salad and toss well to coat.
    3. Season with salt and pepper and toss again. Serve garnished with hazelnuts. Serve immediately.

Cook’s note: You can make salad up to 2 days ahead, but don’t add hazelnuts until right before serving, to keep them crunchy.

More vegan salad recipes!

Vegan Taco Salad in a Tortilla Bowl
Southwest vegan salad
Vegan Caesar Salad

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