White Bean Salad With Zucchini and Parmesan Cheese

I do not remember where this came from, but I make it all the time! It is light and refreshing, perfect for spring and summer. I will warn--it is very lemony, but that is easily remedied. I sometimes make this on a Sunday and let the flavors marry overnight then have it for lunch throughout the week. The size of the salad can easily vary also.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 2 (15 1/2ounce) cans cannellini beans
• 2  small zucchini, trimmed quartered lengthwise and thinly sliced on the diagonal
• 3⁄4 cup green beans, trimmed and sliced on the diagonal
• 1⁄2 cup fresh parmesan cheese, crumbled
• 1⁄2 cup fresh basil leaf, torn
• 2  lemons, juice and zest of, grated
• 1  tablespoon olive oil
•  coarse sea  salt and pepper

Directions

1. Place all ingredients in a medium bowl. Season with salt and pepper. Toss to combine.