Broccoli Rabe and Cannellini Bean Salad

Ingredients

• 1 pound broccoli rabe, trimmed and cut across into 1-inch pieces
• 7 tablespoons olive oil
• 2 19-ounce cans cannellini beans, drained and rinsed
• ¾ cup thinly sliced, peeled celery
• 4 teaspoons red-wine vinegar
• 2 ½ teaspoons kosher salt
• Freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    363 calories; 16 grams fat; 2 grams saturated fat; 11 grams monounsaturated fat; 1 gram polyunsaturated fat; 40 grams carbohydrates; 10 grams dietary fiber; 1 gram sugars; 15 grams protein; 1015 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Six servings as a side dish

Preparation

1. Place the broccoli rabe in a 14-by-9-by-2-inch oval dish, and toss with 4 tablespoons of the olive oil. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 8 minutes. Prick plastic to release steam.
2. Remove from oven and uncover. Let cool to room temperature. Place in a bowl and gently stir in the remaining ingredients.

25 minutes