White-Bean Salad with Zucchini and Parmesan

White beans add heartiness while chopped zucchini adds crunch to this delicious vegetarian salad.

  • Servings: 4
White-Bean Salad with Zucchini and Parmesan

Source: Everyday Food, July/August 2006

Ingredients

  • 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

Directions

  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.

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