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White-Bean Salad with Zucchini and Parmesan


White beans add protein while chopped zucchini adds crunch to this delicious vegetarian salad from Allison Jeffries of Bethesda, Maryland.

  • Servings: 4

Source: Everyday Food, July/August 2006


  • 2 cans (15 1/2 ounces each) cannellini beans, drained and rinsed
  • 3/4 pound zucchini (about 2 small), trimmed, quartered lengthwise, and thinly sliced on the diagonal
  • 4 ounces green beans, trimmed and thinly sliced on the diagonal (3/4 cup)
  • 2 ounces fresh Parmesan cheese, crumbled (1/2 cup)
  • 1/2 cup fresh basil leaves, torn
  • Grated zest and juice of 2 lemons
  • 1 tablespoon olive oil
  • Coarse salt and ground pepper


  1. In a medium bowl, place cannellini beans, zucchini, green beans, Parmesan, basil, lemon zest and juice, and oil; season with salt and pepper. Toss to combine.

Cook's Notes

Small zucchini are sweeter than larger ones, especially when used raw.

Reviews Add a comment

  • Epifurious
    15 JUL, 2012
    I loved the crunch of the zucchini, the creaminess of the white beans, the tang of the lemon juice and the saltiness of the parm. A perfect blend of flavors and textures. Might even make this again this week!
  • MS112611261
    10 JUL, 2012
    great salad, classic flavors! very simple and even better the next day.
  • foodgeeksd
    19 AUG, 2009
    This is a wonderful summer recipe. The crunch of the green beans (cut them small!) offset by the fresh brightness of the lemon made it a delicious, light addition to our ladies' summer lunch! It does need something red for garnish however - very white, green, and beige. I garnished with some finely diced red bell pepper. Fantastic recipe!
  • CariO
    3 OCT, 2008
    This salad was OK. I bit too lemony for my taste!
  • Christiane3
    10 SEP, 2008
    Very easy and yummy. I will double the recipe next time to have lunches for everybody for the next day (I liked it even better then). The zucchini grate easily on the cheese grater and I used green and yellow ones. I'm also not sure about the raw green beans - wasn't there something toxic in them? I used only a small amount and didn't really go for their taste.
  • jennycat33
    14 AUG, 2008
    Betty, I'm not sure how you came up with over 800 calories per serving. I'm looking at a can of beans right now and there are 560 calories in 2 cans. Add 200 for the cheese and 120 for the tablespoon of olive oil and you only have 880 for 4 servings. I figure the veggies are so low that they barely count.
  • astoe00
    13 AUG, 2008
    This was an excellent lunch! I was actually surprised at how much I liked it. So simple and I love the idea of adding cilantro.
  • LoveMyKitchen
    13 AUG, 2008
    Are the green beans canned or fresh. If fresh, don't they need to be cooked?
  • betty19100
    6 AUG, 2008
    According to my Mastercook Deluxe for 4 servings the calories are: Per Serving : 846 Calories; 10g Fat (10.0% calories from fat); 59g Protein; 137g Carbohydrate; 35g Dietary Fiber; 11mg Cholesterol; 303mg Sodium. Exchanges: 9 Grain(Starch); 4 Lean Meat; 1 Vegetable; 1 Fat.
  • jonnidee
    6 AUG, 2008
    Ate it for dinner one night and liked it. Loved it for lunch the next day. I think I will try it next time with lime juice, green chiles and cilantro.