Broccoli, Bean & Egg Power Salad

Nick and his best buddy Jack had a fun-filled day this past Saturday, beginning with some “tennis” (i.e., whacking balls around the tennis court while Eralda–Jack’s mom, and my lovely friend–and I played ball girls) and ending with the dyeing of eggs back at our house (in actuality, it ended with tears when the two sobbed about having to say “good-bye”; little boy love is the best!)

Nick and Eralda were back over Sunday afternoon, along with our friends Joyce, Ryan and their children, May and Zach, for both and Easter lunch and egg hunt (hunt number three for Nick). We ate many a delicious nibble: Muhammara, Sweet Potato Hummus, Ham, a Date-Olive-Spinach Salad, Jelly Bean-Topped Vanilla Cupcakes. But nary anEaster egg.

I had planned on deviling a few for the gathering, but Nick walked into the kitchen at the very moment I poised a bright blue egg over the edge of a bowl, ready to crack.

“MOMMY!!! What are you doing with my Easter egg?!!!”

(Yes, this egg. Sorry for the fuzzy phone shot:)

Uhh…uhh…oops, I thought it was a regular egg?

“Oh Mommy, you’re so silly!”

Phew.

But now it’s Tuesday, and I have 1-1/2 dozen hard boiled eggs in the refrigerator. Seizing the moment–and an egg–I made an impromptu egg-topped bean salad for dinner. What a delicious end to Easter.

Broccoli, Bean & Egg Power Salad

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• Author: Camilla
• Prep Time: 15 mins
• Cook Time: 4 mins
• Total Time: 19 mins
• Yield: 6 servings 1x

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Ingredients

• 4 cups broccoli florets
• 1/2 of a seedless cucumber, cut into half moons
• 1/3 cup chopped red onion
• 1 small red bell pepper, seeded and cut into small strips
• 1 15-ounce can black beans, rinsed and drained
• 3 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 2 teaspoons honey
• 1 teaspoon ground cumin
• 1/2 teaspoon chipotle chile powder
• fine sea salt and black pepper to taste
• 4 cups baby spinach leaves
• 3 to 4 hard cooked eggs, peeled and cut into wedges

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Instructions

1. Steam the broccoli for 3 to 4 minutes; rinse under cold water and pat dry. Transfer to a large bowl along with the cucumber, red onion, bell pepper and beans,
2. In a small bowl, whisk the olive oil, vinegar, honey, cumin and chipotle pepper. Season with sea salt and pepper; pour over broccoli mixture. Cover and refrigerate for at least 1 hour or up to overnight.
3. Just before serving, toss in the spinach. Serve topped with egg wedges.

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• Category: salad, dinner, lunch

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