About the Recipe
Beans Beans they're good for your Heart...and not mention the Vitamins in the broccolini. Now if you do not have tender broccolini on hand or at your local, don't worry, just use some super fresh broccoli instead. I do not advise using frozen broccoli for this recipe however, it tastes spongy and that's never a good thing unless you are eating tofu or cheese...or sponges..;)
Ingredients
sea salt & pepper
1 lb broccolini, trimmed (about 2 large bunches)
2 tbsp EVOO
1 tsp grated lemon zest, plus the juice of 1 lemon
2 tbsp honey mustard (or the spicy kind if you're like me)
2 tbsp capers, drained and finely chopped
1 15 oz can small while navy beans or cannellini, drained
Preparation
In a large pot of salted water, cook the broccolini until the stalks are crisp but tender, 2-3 minutes. Drain and transfer to a cold water bath. Drain and pat dry, then cut into large pieces, set aside in large salad bowl.
In a small bowl, whisk together the olive oil, lemon zest, lemon juice, mustard, and a 1/4 tsp each of ground black pepper and fine salt; stir in minced capers (make sure they were washed well if they were salt cured). Toss the dressing on top of the broccolini and add the can of washed beans, stir gentle to coat everything. Let sit for 10 minutes to marinate flavours before plating.