Broccoli Rabe and Bean Salad

🧂 Ingredients

• 1 bunch Broccoli Rabe

  chopped rustically in bite size pieces
• 4 baby bell peppers

  whole
• 1 tbsp olive oil
• 1 pinch salt
• 1 pinch black pepper
• 3 tbsp olive oil
• 1 tsp maple syrup
• 3 tbsp white balsamic vinegar
• ½ tsp oregano flakes
• 1 pinch salt
• 1 clove garlic
• 2 ea baby bell peppers

  roasted with the roasted veggies
• 3 ea Persian cucumbers

  chopped
• 15 oz white beans
• 3 cups red cabbage
• 20 cherry tomatoes

  halved
• 10 calamata olives

  sliced

Instructions

• 1 Preheat oven to 400 degrees
• 2 On a sheet pan add the chopped broccoli rabe and whole baby bell peppers.
  Drizzle with oil and season with salt and pepper. Mix well.
• 3 Roast for 20 minutes. Flip once halfway.
• 4 Let cool. Once the peppers are cool enough to handle remove seeds and stems.
  Chop 4 for the salad and reserve 2 for the dressing.
• 5 Add peppers to a blender with the oil, vinegar, maple syrup, salt, pepper,
  oregano and garlic. Blend until smooth and creamy.
• 6 To a large mixing bowl add the beans, cabbage, cucumbers, tomatoes, bell
  peppers, olives and broccoli rabe.
• 7 Pour the dressing over and toss well.
• 8 For best quality consume within 3-4 days.

Nutrition Info