Penny Brohn UK

Help change life with cancer. For good

Broccoli and cannellini bean salad

A head of broccoli

Broccoli and cannellini bean salad

Servings 2


  • 1 1/2 cups coarsely chopped broccoli florets
  • 2 tbsp red wine vinegar
  • 2 tsp extra virgin olive oil
  • 1/4 tsp pepper
  • 1/8 tsp salt
  • 1 garlic clove, crushed
  • 1/4 cup finely chopped peppers (either fresh or pre-roasted)
  • 1/4 cup finely chopped red onion
  • 1 400g can cannellini beans or other white beans, rinsed and drained


  • Steam broccoli, covered, three minutes or until crisp-tender. Set aside.
    Combine vinegar, oil, pepper, salt, and garlic in a medium bowl; stir well.
    Add broccoli, red pepper, onion, and beans; toss gently.
    Serve up and enjoy as a salad on its own or as part of your main meal.

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