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SourceSafe Home Farm
Prep time
20 minutes
Cooking time
10 minutes
Total time
30 minutes


This can be a side or a nice vegetarian dinner with some crusty bread.



1⁄2 lb
broccoli florets
1 lb
cauliflower florets
1 c
cooked beans (Vermont cranberry or black beans)
1 c
sun-dried tomatoes (in small pieces)
1 c
sweet onions (chopped)
1 c
red wine vinegar
garlic clove (minced)
1 T
mustard (I prefer coarse grain)
1⁄4 c
Olive Oil
3 T
fresh herbs (cilantro, parsley, basil are nice)


Steam broccoli and cauliflower until just tender, about 3 minutes. Remove from heat and rinse with cold water. Drain and put in a large bowl.

Add beans, chopped onions, sun-dried tomatoes and cilantro to the broccoli/cauliflower.

Mix all ingredients for dressing and set aside and pour over salad.

Refrigerate for at least 15 minutes, stirring once or twice.