White Bean Salad with Zucchini and Parmesan

Name: White Bean Salad with Zucchini and Parmesan
Yield: serves 4
Ingredients: 2 cans (15.5 ounces each) cannellini beans, rinsed and drained; 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 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

December 22, 2011

Recipe information

Yield
serves 4

Ingredients

2 cans (15.5 ounces each) cannellini beans, rinsed and drained

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 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

Preparation

Step 1
In a medium bowl, combine cannellini beans, zucchini, green beans, Parmesan, basil, lemon zest and juice, and oil. Season with salt and pepper, and serve.
Nutrition Information
Step 2
(Per Serving)
Step 3
Calories: 205
Step 4
Fat: 7.7g (3g Saturated Fat)
Step 5
Protein: 11.2g
Step 6
Carbohydrates: 24g
Step 7
Fiber: 6.7g

Everyday Food: Light

TagsSalad Cannellini Bean White Bean Bean and Legume Vegetable Zucchini Squash Green Bean Parmesan Cheese Dairy Basil Herbs & Spices Side Dinner Gluten Free Nut Free Vegetarian Quick Easy No-Cook Cookbooks

Recipe notes

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