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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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The broccoli, kidney beans, tomato and cheddar cheese give this colorful salad a unique flavor that's absolutely delicious, raves Carol Rumsey of Jacksonville, Florida. Ingredients:
4 cups fresh broccoli florets |
1 medium tomato, chopped |
1 can (16 ounces) kidney beans, rinsed and drained |
3/4 cup chopped sweet onion |
1 cup (4 ounces) shredded reduced-fat cheddar cheese |
1/4 teaspoon salt |
3/4 cup fat-free ranch salad dressing |
Directions:
1. Place 1 in. of water and broccoli in a skillet; bring to a boil. Boil for 1 minute. Cover and remove from the heat; let stand for 3-4 minutes or until crisp-tender. Drain and pat dry. In a serving bowl, toss the broccoli, tomato, beans, onion, cheese and salt. Drizzle with dressing; toss to coat. Cover and refrigerate until serving. Yield: 8 servings.
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