Grilled Broccoli Rabe, Cannellini Beans and Goat Cheese Salad

July 05, 2025By American Vinegar Works

A white rimmed plate filled with grilled broccoli rabe salad, white beans, and goat cheese.

Grilled Broccoli Rabe, Cannellini Beans and Goat Cheese Salad

Name: Grilled Broccoli Rabe, Cannellini Beans and Goat Cheese Salad
Prep time: 25 min
Cook time: 10 min
Total time: 25 min
Yield: 4 People
Cuisine: Modern American
Ingredients: 1 bunch of Broccoli Rabe trimmed ( sub in baby broccoli if you do not like bitter flavors); ½ teaspoon crushed red pepper (optional); 1 garlic clove finely grated; 1 small to medium shallot finely minced; 2 tablespoons of Ultimate Red Wine Vinegar; 2 tablespoons of Maple Apple Cider Vinegar; 1 teaspoon of maple syrup; 1 can of Cannellini beans (about a cooked pound); 2 ounces of crumbled goat cheese (can sub in feta); ¼ cup of AVW California Olive Oil (more for drizzling); ¼ teaspoon sea salt

Sharing an example here of a salad I’ve really gotten into recently. It is grilled broccoli rabe (rapini) paired with white beans and goat cheese.

I really enjoy this salad because I love the bitter of the broccoli rabe contrasting with the vinegar tart and creaminess of the goat cheese and white beans.

Just know that as it is written this recipe will be bitter because of the broccoli rabe—if you do not like bitter I would sub in baby broccoli/ broccolini instead for a milder and sweeter taste profile. I would recommend the later if you have dinner guests as bitter is not to everyone’s liking. But if you like broccoli rabe this recipe is for you!

This recipe features our Ultimate Red Wine Vinegar, opens in a new tab, Maple Cider Vinegar, opens in a new tab and AVW California Organic Olive Oil, opens in a new tab.

Grilled Broccoli Rabe, Cannellini Beans and Goat Cheese Salad

American Vinegar Works

Servings

4 People

Prep Time

15 minutes

Cook Time

10 minutes

Calories

262

Cuisine

Modern American

Ingredients

1 bunch of Broccoli Rabe trimmed ( sub in baby broccoli if you do not like bitter flavors)
½ teaspoon crushed red pepper (optional)
1 garlic clove finely grated
1 small to medium shallot finely minced
2 tablespoons of Ultimate Red Wine Vinegar
2 tablespoons of Maple Apple Cider Vinegar
1 teaspoon of maple syrup
1 can of Cannellini beans (about a cooked pound)
2 ounces of crumbled goat cheese (can sub in feta)
¼ cup of AVW California Olive Oil (more for drizzling)
¼ teaspoon sea salt

Directions

Wash and trim broccoli rabe stem (take off about ¼ to ½ inch)
Mix a drizzle of olive oil, finely grate garlic and red pepper with broccoli rabe. You are just trying to get a coating for grilling. I find it easier to use my hands for this to really spread the garlic
Combine minced shallot, both vinegars, and maple syrup in a small bowl and let sit
Grill broccoli rabe until it is well wilted and has a slight edge char on a few edges. Exact time depends on your grill but I would think 5 to 8 minute range. Be mindful to turn the broccoli rabe several times during this process to avoid burning any side.
After grilling chop your broccoli rabe in about one inch piece—this is just for ease of eating as part of salad.
Mix broccoli rabe, beans, shallots with vinegar, salt, olive oil, and goat cheese together well. You want to make sure the cheese is evenly spread throughout the dish.
Salt note: We didn’t add much salt because the cheese can usually be salty. Feel free to adjust salt level after all the ingredients are mixed or as part of plating with fleur de sel—it will likely need a little salt
You can plate this right away to serve slightly warm or cold. Drizzle a little bit more of olive oil on top.