Broccoli

Broccoli & Bean Salad

In a large mixing bowl combine:

1 large bunch cooked broccoli, cut into 1-inch florets, stems peeled and sliced
1/4-inch thick
1 15 1/2 ounce can cannellini beans, drained and rinsed
1/2 small red onion, halved and thinly sliced into half moons
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
2 tablespoons extra-virgin olive oil
1/4 teaspoon crushed red-pepper flakes

Season with salt and pepper. Top with:

3/4 cup shaved Parmesan or Pecorino Romano cheese

Serve immediately.

Serves 4.

Adapted from “Martha Stewart Living” magazine, date unknown.

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