White Bean Salad With Lemon and Parmesan
- Ready In:
- 2 (15 ounce) cans cannellini beans, rinsed and drained
- 2 small zucchini, quartered lengthwise and thinly sliced on the diagonal
- 3⁄4 cup green beans, thinly sliced on the diagonal
- 1⁄2 cup parmesan cheese, freshly grated
- 1⁄2 cup fresh basil leaf, torn
- 2 lemons, juice and zest of
- 2 tablespoons olive oil
- coarse salt
- ground pepper
- 1 pinch red pepper flakes (optional)
- In boiling water blanch the green beans for 2-3 minutes, and the zucchini for under 1 minute. Drain and rinse under cold water to stop the cooking process.
- Combine all ingredients, including the cooked veggies, tossing gently to mix everything together.
- Serve at room temperature.
Questions & Replies
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I knew I would like this as I love anything lemon.We're big fans of zucchini, so we gave it a go. This salad is much tastier than expected from the simple ingredients and the simple prep. I can predict that there will be a big bowl of this salad in my fridge all summer. Easy prep, inexpensive, healthy, and very tasty. What's not to love? Thanks much for posting.
Very tasty salad. I cut up the zucchini and green beans before leaving for work in the morning and in the evening it only took about 10 minutes to get it to the table. I added a little extra parmesan and I used dried basil instead of fresh. I ate mine over a bed of baby spinach, while DBF ate his plain. We both enjoyed it immensely and I will be making this again!
This salad was positively super - so fresh-tasting and summery (it would be perfect for bbqs and potlucks!). I boiled up my own beans (can't get canned ones here) and followed the recipe except for the lemon - I used 1 1/2 lemons as the ones I have are quite large and juicy, but seasonings, should always be 'to taste' anyway, don't you think? The entire family enjoyed this.
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