White Bean Salad with Zucchini, Green Beans, and Tomatoes
Updated May 17, 2011
We didn't plant a big garden this year, but our friend has been sharing his garden goods with us. He brought over zucchini and green beans the other day. I made zucchini bread and created a new salad.
I love salads anytime of the year, but especially in the summer when it is hot and the produce is at it's peak. For this salad, I sauted zucchini and green beans in a tiny bit of olive oil. I didn't cook them for long because I wanted them to be crisp. I added white beans-a great source of protein, and tomatoes. I gave the veggies a nice splash of fresh lemon juice. To top things off, I threw in some fresh basil and Parmesan cheese too!
This is one of my new favorite salads. It is super simple, tasty, and good for you!
1 can cannellini beans (white beans), drained and rinsed Olive oil 1 zucchini, chopped 1 cup fresh green beans, remove the ends 2-3 tomatoes, chopped ½ cup fresh basil leaves, chopped Juice of one lemon Parmesan cheese-just guess on the amount Coarse salt and ground pepper
In a small sauce pan, heat up the olive oil and sauté the zucchini and green beans. Don't overcook them. You want the vegetables to be crisp.