White Bean Salad with Zucchini, Green Beans, and Tomatoes

We didn’t plant a big garden this year, but our friend has been sharing his garden goods with us. He brought over zucchini and green beans the other day. I made zucchini bread and created a new salad.


I love salads anytime of the year, but especially in the summer when it is hot and the produce is at it’s peak. For this salad, I sauted zucchini and green beans in a tiny bit of olive oil. I didn’t cook them for long because I wanted them to be crisp. I added white beans-a great source of protein, and tomatoes. I gave the veggies a nice splash of fresh lemon juice. To top things off, I threw in some fresh basil and Parmesan cheese too!

This is one of my new favorite salads. It is super simple, tasty, and good for you!


 

 


White Bean Salad with Zucchini, Green Beans, and Tomatoes

1 can cannellini beans (white beans), drained and rinsed
Olive oil

1 zucchini, chopped

1 cup fresh green beans, remove the ends

2-3 tomatoes, chopped

1/2 cup fresh basil leaves, chopped

Juice of one lemon

Parmesan cheese-just guess on the amount

Coarse salt and ground pepper

In a small sauce pan, heat up the olive oil and sautรฉ the zucchini and green beans. Donโ€™t overcook them. You want the vegetables to be crisp.


In a medium bowl, place cannellini beans, zucchini, green beans, tomatoes, basil, lemon juice, and Parmesan cheese; season with salt and pepper. Toss to combine.
Categories: Salads Vegetarian