White Bean Zucchini Basil Salad

RubySue's Note:

A delicious summer salad perfect for picnics and potlucks. When dicing vegetables try and make the bits about as big as the beans. This makes for a pretty presentation and it's easier to get on the fork.

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Servings: 10

• 2 zucchini , small to medium
• 2 roma tomatoes
• 2 (15 ounce) cans great northern beans
• ½ large red onion
• ¼ cup fresh basil
• ¼ cup olive oil
• 1⁄3; cup white wine vinegar
• 2 tablespoons lemon juice
• 2 teaspoons mustard
• 1 teaspoon salt
• pepper

Directions:

1. Rinse beans in colander and place in a large bowl.
2. Dice zucchini and onion, place in bowl with beans.
3. Seed the tomatoes, dice and add to beans and veggies.
4. Finely chop basil and add to other ingredients.
5. Whisk oil, vinegar, lemon juice, mustard salt and pepper. You can also blend in a food processor or mix with a hand-held blender.
6. Pour dressing over the other ingredients and mix gently.
7. Serve or refrigerate until serving time.

Reviews

[annroberts54]

Very nice salad for hot summer days. I had to sub the white beans, using red instead. Everything else was as written. Next time I may try white beans, red tomatoes and yellow squash. Maybe even add black olives. Yummy and looking forward to the leftovers tomorrow

[morgainegeiser]

It is not summer, but this reminded me that it is only five months off! Very refreshing and pleasant salad.

[MamaJ]

I made this recipe as exactly as written and loved it. It was quick to prepare, inexpensive, healthy and delicious. That definitely makes it a keeper in my book. My husband and I had it for lunch two days in a row, and I agree with another reviewer that it was even better the second day. The fresh basil is essential to this salad, I don't think I would substitute dry. Thanks for posting!