Broccoli Salad

This salad is a colorful, flavorful dish for a large family/friends gathering.


Serves 20 or more


2 or 3 crowns of broccoli (peel and slice spears, cut florets into smaller pieces) 1 small crown of cauliflour (peel and slice spears, cut florets into smaller pieces) 1 green onion, chopped 1 red bell pepper, diced ½ cup sliced green (with pimentos), or black olives ⅓ cup each of raw sunflower seeds (unsalted), raw pumpkin seeds (unsalted), and Craisins 1 can garbanzo beans (drained and rinsed) 1 can dark red kidney beans (drained and rinsed) 1 can black beans (drained and rinsed) 1 cup frozen peas (Sometimes I also add corn for a little added flavor and color. Pasta is also good in it) Roasted Red Pepper dressing, Greek Feta dressing, or Cucumber Ranch dressing, or mix 2 or 3…however much you want for seasoning.

Nutritional information

No nutrition information available


Mix all ingredients in large bowl, careful not to mash beans. If you choose to include pasta in your salad, prepare using directions on package for 2 cups cooked pasta (I prefer small shells), rinse with cold water and drain well. Add to the rest of the salad, making sure the dressing is distributed well, again...careful not to mash the beans. Cover. Chill until ready to serve.