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Broccoli and Bean Salad

with Mustard-Soy Dressing

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a plate of broccoli, green beans, and chickpeas
Prep Time: 
40 minutes
Number of Servings: 
Serves 4
Recipe Source: 
Make It Japanese by Rie McClenny with Sanaë Lemoine ($30, Clarkson Potter, 2023)

Ingredients

Dressing

  • 3 Tbsp toasted sesame oil
  • 1 Tbsp whole-grain mustard
  • 1 Tbsp low-sodium soy sauce
  • 1 Tbsp rice vinegar
  • 1⁄2 tsp kosher salt
  • 1 garlic clove, finely grated

Salad

  • Kosher salt
  • 1 head broccoli, cut into florets and stems, sliced 1⁄8-inch thick
  • 6 oz green beans
  • 1 (15 oz) can chickpeas or cannellini beans, drained and rinsed

Directions

  1. Make dressing: In a small bowl, combine sesame oil, mustard, soy sauce, rice vinegar, salt, and garlic. Using a fork or small whisk, mix until well combined. The dressing will keep in an airtight container in the refrigerator for up to 2 days.
  2. Bring a large pot of salted water to a boil. Add broccoli and cook for 2 minutes. Using a slotted spoon, transfer broccoli to a medium bowl.
  3. Add green beans to boiling water and cook for 2 minutes. Drain green beans and rinse under cold water. Pat dry. Using a sharp knife, trim and discard ends of green beans. Cut beans on a diagonal into 2-inch pieces. Add to bowl with broccoli. Add chickpeas and toss to combine.
  4. Drizzle dressing over vegetables and beans and stir to combine. Salad will keep in an airtight container in the refrigerator for up to 5 hours.

Notes

  • This hearty salad is a filling vegetable side that can be dressed several hours in advance since the sturdy broccoli and green beans won’t wilt. Just make sure to toss again before serving.
  • The dressing pairs well with other vegetables, such as shredded cabbage, blanched cauliflower, and sugar snap peas.
  • Try to find green beans that haven’t been pre-trimmed.
Nutrition Info: 
Made with chickpeas: 564 Calories, 27 g Protein, 0 mg Cholesterol, 81 g Carbohydrates, 15 g Total sugars (0 g Added sugars), 18 g Fiber, 17 g Total fat (2 g sat), 686 mg Sodium, ★★★★★ Vitamin B1 (thiamine), Vitamin B6, Vitamin C, Vitamin K, Folate, Phosphorus, ★★★★ Vitamin A, ★★★ Vitamin B2 (riboflavin), Iron, Magnesium, Zinc, ★★ Potassium, ★ Vitamin B3 (niacin), Vitamin E, Calcium

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Contributor

Rie McClenny

Video Host and Cookbook Author

Rie McClenny is a food content creator, video host and cookbook author. You might know her from various BuzzFeed Tasty videos, including Make It Fancy and Worth It Japan episodes. Her debut cookbook Make It Japanese is available for pre-order!

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