Broccoli Toss

Broccoli Toss

This recipe travels well, making it ideal to pack a full portion for school lunch or a 1/2 serving as a preschool snack! My toddler likes broccoli soft and cooked, but if you prefer, you can leave the broccoli raw and crunchy.


  • 4 cups broccoli florets
  • 1 (15.5-ounce) drained and rinsed can Great Northern beans
  • 1 cup frozen shelled edamame, cooked
  • 2 tbsp. fresh-squeezed lime juice
  • 2 tbsp. olive oil
  • 1 tbsp. low-sodium soy sauce
  • 2 tsp. sesame oil
  1. Cook the broccoli in boiling water for about 8 minutes, until tender. Drain and transfer to a large bowl. Add the Great Northern beans and edamame.
  2. In a small bowl, whisk together the lime juice, olive oil, soy sauce, and sesame oil. Drizzle over the broccoli mixture and toss to combine.
  3. Let stand for at least 30 minutes before serving.

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