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.

Everyday Food, July/August 2006

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Servings:

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

Step 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.

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

139 Ratings

Martha Stewart Member

07/31/2019

Fresh light great summer side or meal to beat the heat.

Martha Stewart Member

07/15/2012

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! http://epifurious.tumblr.com/post/27055258816/white-bean-salad-with-zucchini-and-parmesan

Martha Stewart Member

07/10/2012

great salad, classic flavors! very simple and even better the next day.