Pea, mung bean, caper and broccoli salad Calories

Capers add a salty, tangy bite that contrasts with the mild peas, mung beans and broccoli. Rinse them if their brine tastes especially strong, and taste the salad before adding extra salt.

Yes, frozen peas work well in this salad. Thaw and briefly blanch them, or cook them according to the package directions, then cool and drain them before mixing so they do not water down the dressing.

Simmer the mung beans until tender but still holding their shape, then drain them promptly. Check them while cooking rather than leaving them unattended, and let them cool before tossing them with the softer vegetables and dressing.

Yes, finely chopped raw broccoli can be used for a crunchy salad. If you prefer a milder, softer texture, steam the florets briefly and cool them before combining them with the peas, mung beans and capers.

A lemon-and-olive-oil dressing suits the salad well, balancing the capers’ briny flavor and the broccoli’s earthy taste. A little Dijon mustard or garlic can add depth; start with no extra salt until you have tasted the capers.

Serve it alongside grilled vegetables, roasted potatoes or bread, or enjoy it as a light lunch on its own. Its mixture of beans and vegetables also makes it a useful make-ahead option for a picnic or packed lunch.

Keep it in a covered container in the refrigerator and eat it within about three days. Refrigerate it promptly, especially if the broccoli was cooked, and use a clean serving spoon each time you take some out.

Freezing the assembled salad is not recommended because broccoli can turn soft and watery as it thaws. You can freeze cooked mung beans separately, then add fresh broccoli, peas, capers and dressing after thawing.

Yes, it works well as a packed lunch if kept chilled in a sealed container. For the best texture, pack the dressing separately and toss it in just before eating; this helps keep the broccoli crisp.