Broccoli Rabe and White Bean Salad with Lemon Vinaigrette

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A bright, nutrient-packed salad featuring tender broccoli rabe, creamy cannellini beans, and a zesty lemon dressing, perfect for a light lunch or side dish. This Mediterranean-inspired salad recipe (vegetarian), ready in about 25 minutes, pairs broccoli rabe, cannellini beans, red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 250 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 16 oz, trimmed and cut into 1-inch pieces broccoli rabe
• 1 can (15 oz), drained and rinsed cannellini beans
• 1/2 cup, finely diced red onion
• 2 tbsp lemon juice
• 3 tbsp olive oil
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp, chopped fresh parsley

Chef’s knives that make the prep fast → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add 16 oz trimmed broccoli rabe and cook for 3-4 minutes until tender-crisp, then drain and rinse under cold water to stop cooking.
2. Step 2: In a small bowl, whisk together 2 tbsp lemon juice, 3 tbsp olive oil, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
3. Step 3: In a large bowl, combine drained broccoli rabe, 1 can (15 oz) drained and rinsed cannellini beans, and 1/2 cup finely diced red onion. Pour vinaigrette over salad and toss to coat evenly.
4. Step 4: Sprinkle with 2 tbsp chopped fresh parsley and serve immediately at room temperature.