What-I-Had-On-Hand Broccoli Salad (2)

This was one of those concoctions where I stepped into the kitchen and knew that I was starting with the broccoli I had purchased and needed to make use of.  Florets cut and placed into a mixing bowl, I scoured my fridge and then my cabinets, picking through things repeating “this? no/yes.”  What resulted was this delicious salad that keeps your fork migrating back to the bowl.

Ingredients

2 Heads of Broccoli, florets only

4 Green Onions, thinly sliced

½ Green Pepper, chopped into small pieces

½ cup Green Beans, cut into small pieces

4 Roma Tomatoes, diced

½- ¾ cup Black Olives, sliced

¼ cup Red Wine Vinegar

¼ cup Extra Virgin Olive Oil

1 tbsp Honey or Agave

1 tsp Dried Oregano

½ tsp Salt, or to taste

Good Pinch of Black Pepper, or to taste

Instructions

Combine all ingredients in a medium-large mixing bowl.  Stir until well combined.

Cover and allow flavors to meld for 40 minutes or more; a few hours… even better.