Broccoli Bean Salad

Tonight is another Bible study / Potluck at church, 

so I tried my hand at a new recipe.  

This one is pretty healthy compared to other options I could have brought plus hopefully the gluten-free people will be able to enjoy it too!  

Broccoli Bean Salad

Ingredients:

3 1/2 cups raw broccoli (about 2 medium-large heads)

1 14oz bag of frozen shelled edamame

1 can of black beans

1/3 cup red onion

1/3 cup dried cranberries

1/3 cup roasted, salted sunflower seeds

1/2 cup light mayonnaise

3 tablespoons red wine vinegar

1 tablespoon sugar

1/4 teaspoon salt

1/4 teaspoon black pepper

Directions:

In a large bowl, make your salad.  

Cook your edamame according to the package directions.

While that is boiling,  chop the broccoli finely.

 I didn't take a photo of me choppin' broccoli...

probably because I had Dana Carvey singing in my head!

 

Why is it I can't chop broccoli without singing this tune?

Hee hee!  That makes me giggle.

Okay... back to cooking...

Rinse and drain the can of black beans.

 Rinse the cooked edamame in cool water and drain. 

 Allow to cool.

 Chop the red onion very finely (no photo) 

and chop the dried cranberries finely.

Combine broccoli, black beans, edamame, sunflower seeds, 

red onion and dried cranberries.

Stir until mixed well.

In a small bowl, make your dressing.  

Combine light mayonnaise, red wine vinegar, sugar, salt and pepper.  

 Whisk together until smooth.

Stir dressing into the salad until salad is completely coated and mixed.  

Cover and chill for at least 4 hours or overnight.

Enjoy! :)