Zucchini and Bean salad
This salad is great for using up an abundance of zucchini and green beans from your late summer garden. You could easily add chicken if you wanted. If you're not fond of raw green beans, blanch them quickly in boiling water, followed by an ice bath.
Ingredients
- 2 cans cannellini beans, drained and rinsed any small white bean will do
- 3/4 lb zucchini (about 2 small) trimmed, quartered lengthwise and thinly sliced on the diagonal
- 4 oz green beans (about 3/4 cup) trimmed and thinly sliced on the diagonal
- 1/2 cup fresh Parmesan cheese, shredded
- 1/2 cup fresh basil leaves, torn
- 2 lemons, zested and juiced
- 1 Tbsp extra virgin olive oil lemon or basil infused oil would be great
- salt and ground pepper to taste
Instructions
- Place all ingredients in a medium bowl, and toss to combine. It's as easy as that!