This quick-to-make broccoli-apple salad is colorful and tasty. It tastes fantastic when it is first made, and when the vegetables pickle a little bit in the dressing over the course of each day in the refrigerator, it only gets better and better. I feel incredibly healthy after eating this, yet grabbing a bowl just takes a little bit longer than making a fresh salad every day. I even eat it for breakfast because it makes a terrific side dish for any dinner.
| Prep Time: | 30 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 small Red Delicious apples, cored and chopped
- 2 tablespoons lemon juice
- 1 ½ large cucumbers, quartered lengthwise and sliced
- 2 carrots, quartered lengthwise and sliced
- ½ onion, minced
- 2 tablespoons chopped fresh dill
- ¾ cup balsamic vinegar
- ¼ cup soy sauce
- 3 tablespoons wasabi-horseradish flavored light mayonnaise
- 1 teaspoon sea salt
- 1 (15.5 ounce) can black beans, drained and rinsed
- 1 (15.25 ounce) can corn, drained and rinsed
- 1 bunch broccoli, chopped
Instructions
- Toss apples with lemon juice in a large bowl. Add cucumbers, carrots, onion, and dill. Pour in vinegar, soy sauce, wasabi horseradish, and salt and toss. Add black beans, corn, and broccoli. Toss until evenly mixed and well coated.
- Transfer salad from bowl to a lidded casserole dish. Serve immediately or chill first. Refrigerate for up to 10 days.
Nutrition Facts
| Calories | 226 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 5 mg |
| Dietary Fiber | 9 g |
| Protein | 9 g |
| Saturated Fat | 1 g |
| Sodium | 1472 mg |
| Sugars | 13 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |