Tuesday, July 18, 2006

White Bean Salad with Zucchini and Parmesan

from Everyday Food magazine, July/August 2006.

2 cans (15.5 oz each) cannellini beans, drained and rinsed
3/4 pound zucchini (about 2 small), trimmed, quartered lengthwise and thinly sliced on the diagonal
4 ozs. green beans, trimmed and thinly sliced on the diagonal (3/4 cup)
2 ounces fresh Parmesan cheese, crumbled (1/2 cup)
1/2 cup fresh basil leaves, torn
grated zest and juice of 2 lemons
1 tablespoon olive oil
coarse salt and ground pepper

In a medium bowl, place cannellini beans, zucchini, green beans, Parmesan, basil, lemon zest and juice, and oil; season with salt and pepper. Toss to combine. Serves 4.

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