Source: Nettie Cronish, cookbook author, Toronto, Ontario | Category: Diabetes-Friendly, Salads

Broccoli Black Bean Salad

Every pantry should have a few cans of black beans on hand to use in quick salads like this one! Canola oil keeps this healthy dish low in saturated fat.

Broccoli Black Bean Salad


  • 3 cups broccoli florets 750mL
  • 1 zucchini, sliced
  • 1 sweet red pepper, diced
  • 1 small red onion, diced
  • 1 can (14 oz/398 mL) sodium-reduced black beans, drained and rinsed
  • 3 Tbsp canola oil 45 mL
  • 3 Tbsp balsamic vinegar 45 mL
  • 1 Tbsp Dijon mustard 15 mL
  • 1 Tbsp chopped fresh dill 15 mL
  • 1/2 tsp salt 2 mL
  • 1/4 tsp pepper 1 mL 


  • 1. Rinse broccoli florets in strainer. Steam broccoli for 4 minutes or until tender crisp. Refresh under cold water and drain. 
  • 2. In large bowl, mix together broccoli, zucchini, red pepper, red onion and black beans. 
  • 3. In small bowl, whisk together canola oil, vinegar, mustard,dill, salt and pepper. 
  • 4. Pour dressing over salad and toss to combine. 


6 servings

serving size

1 cup (250 mL)

nutritional analysis

Per Serving

Total Fat7 g
Saturated Fat0.5 g
Cholesterol0 mg
Carbohydrates26 g
Fiber8 g
Protein7 g
Sodium540 mg