Recipe: Pinto Bean and Broccoli Salad with Roasted Garlic Yogurt Dressing

​Delicious and nutritious summer salad!

INGREDIENTS:

Yield: 12 servings (1/2 cup per serving)

Roast Garlic Yogurt Dressing

·       1 garlic bulb (8 cloves)

·       1 Tablespoon of olive oil

·       1 cup of plain 0% greek yogurt

·       1 Tablespoon of salt substitute

·       1 tsp of cracked black pepper

·        

Bean Salad

·       1 stalk of broccoli, chopped (about 2 cups of chopped broccoli)

·       1 can of pinto beans, drained, rinsed (or 2 cups cooked dried pinto beans)

·       1 red onion, chopped

·       1 orange bell pepper, chopped

DIRECTIONS:

Pre-heat oven to 400 ° F. Cut off the top ¼ of the garlic bulb to reveal the flesh of the garlic cloves. Place the garlic bulb in aluminum foil and drizzle 1 Tablespoon of olive oil on top of the garlic bulb. Warp the garlic bulb completely and place in the oven. Roast the garlic for 30-40 minutes until garlic cloves are soft enough to mash. Mix all bean salad ingredients into a large bowl along with the dressing ingredients. Refrigerate bean salad until ready to serve.

Nutrition Information Per Serving: Food weight: 1.0, Calories: 84 kcal, Fat: 1 g, Cholesterol: 0 mg, Carbohydrates: 13 g, Dietary Fiber: 4 g, Protein: 6 g, Sodium: 7 mg