Broccoli, Bean, and Sausage Salad

Broccoli, Bean, and Sausage Salad

At work one afternoon, I started day-dreaming about the veggies in my fridge that needed using up as I hadn’t been home all week to make proper meals with them. So, I concocted this recipe for a healthy, go-to meal for the working lad or lass. I got home from work at around midnight, and was up until 2 am making this and other yummy dishes–it was a bit of an adventure, but this is the revised recipe for a delicious work week. I didn’t hard boil the eggs in my version, but hard boiling them would certainly work better than our semi-poached, semi-scrambled, semi-fried attempt.

This would also make a great dish to bring to a potluck, as it needs to be made ahead of time and travels well. For a vegetarian option, omit the sausage in the salad and use more eggs.

Broccoli, Green Bean, Sausage, and Sesame Salad

Makes: 4-5 meals
Cooking time: 30-40 minutes
Difficulty: Easy


  • 2 heads of broccoli
  • 1 lb of green beans
  • 4 hard-boiled eggs
  • 6 Italian-style sausages, cooked
  • 1 can chick peas (garbanzo beans)
  • 2 tbsp fresh chopped chives (or one chopped green onion)
  • Dressing:
    • 1/4 cup sesame seed oil (do not use olive oil! sesame seed oil is affordable and complements broccoli in ways you cannot begin to imagine, and works wonderfully in omelets and other dishes too)
    • 2 tbsp each of soy sauce, red wine vinegar, honey, and balsamic vinegar
    • 3 tbsp sesame seeds
    • 1 clove garlic, minced
    • 1 tsp fresh cracked pepper
    • 1/4 tsp dried coriander
    • dash cayenne pepper

Chop broccoli and green beans into bite size pieces, removing ends and stems. Cover with water in a pot, and bring to a simmer. Cook for 6-8 minutes until soft but still crisp, to your taste. Remove from heat, drain, rinse quickly with cold water to stop the cooking. Put into a large mixing bowl.

Meanwhile, cook the sausages and allow to cool slightly–chop into one inch long pieces and add to broccoli and green beans. Drain and quickly rinse your can of chick peas, then add to the pan that you cooked the sausages in–the oil and sausage bits will give them a delicious flavour. Fry for a few minutes, until they start to turn golden, then add to broccoli and beans.

In pot, place 4 eggs in cool water, bring to a boil and boil for 8-9 minutes. Soak in cold water after cooking until they are cool enough to be handled. Remove shell and slice eggs into bite-sized pieces; add to your big mixing bowl.

Mix your sesame seed oil and other dressing ingredients until well-blended. Pour over your salad and toss well so everything is coated. Allow to sit overnight or for a few hours for flavours to blend and develop. Try different additions, like tossing in a handful of cherry tomatoes, a sprinkling of cashews, or fried tofu. The sky’s the limit! This recipe provided me and my household with about 4 meals and one good snack.

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