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White-Bean Salad with Zucchini and Parmesan

White-Bean Salad with Zucchini and Parmesan

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

Everyday Food, July/August 2006 http://www.marthastewart.com/336476/white-bean-salad-with-zucchini-and-parme
4.122805
Rated
82.4561100(59)59
  • Yield Serves 4

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 Note

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

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