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Epicurious

White Bean Salad with Zucchini and Parmesan

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

  1. 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.

  2. 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
TagsSaladCannellini BeanWhite BeanBean and LegumeVegetableZucchiniSquashGreen BeanParmesanCheeseDairyBasilHerbs & SpicesSideDinnerGluten FreeNut FreeVegetarianQuickEasyNo-CookCookbooks
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