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Broccoli and Navy Bean Salad with Croutons

4 c Broccoli florets
1 1/2 c Cooked navy beans OR 14- oz. can navy beans; drained
1 c Thinly slivered mild onion
1 tb Olive oil; up to 2
1/2 ts Salt
3 tb Fresh-squeezed lemon juice
2 English muffins; split
Toasted and cut into 1/2-inch cubes
Chopped parsley for garnish
Chili oil; (optional)


Steam broccoli 5 to 7 minutes, or until tender. Place broccoli, beans and onion in large bowl. Combine olive oil and salt; toss vegetables with mixture.

Add lemon juice; toss again. Add English muffin croutons. Sprinkle with parsley and chili oil, if desired. Makes 4 servings.




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