White Bean Salad With Zucchini and Parmesan Cheese |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I do not remember where this came from, but I make it all the time! It is light and refreshing, perfect for spring and summer. I will warn-it is very lemony, but that is easily remedied. I sometimes make this on a Sunday and let the flavors marry overnight then have it for lunch throughout the week. The size of the salad can easily vary also. Ingredients:
2 (15 1/2 ounce) cans cannellini beans |
2 small zucchini, trimmed quartered lengthwise and thinly sliced on the diagonal |
3/4 cup green beans, trimmed and sliced on the diagonal |
1/2 cup fresh parmesan cheese, crumbled |
1/2 cup fresh basil leaf, torn |
2 lemons, juice and zest of, grated |
1 tablespoon olive oil |
coarse sea salt and pepper |
Directions:
1. Place all ingredients in a medium bowl. Season with salt and pepper. Toss to combine.
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