Broccoli and bean salad (Ensalada de brócoli y
judías)
Four servings: 1cauliflower head, cut into flowerets;
150 g of canned white kidney beans(rinsed and
drained).
Ingredients for the vinaigrette: 3 tbsp of cider
vinegar; 5 tbsp of olive oil, salt & white pepper.
Preparation: Boil the cauliflower flowerets in salted
water for 10-15, and let them cool on their own
simmering liquid. Put the cauliflower and the beans
(previously rinsed from their cooking medium) in a
bowl, add the vinaigrette and keep in the fridge for a
later use.