Monday, July 21, 2008

White Bean Salad with Zucchini and Parmesan

Recipe from Everyday Food Magazine and Husband-Tested in Alice Wootton’s Kitchen

Here's an easy recipe to make that is delicious and full of good-for-you fiber. This makes a very nice side dish, but if you're trying to watch your meat intake, this salad makes a great vegetarian dinner. The cannelloni beans are very filling. They can be found at Lost River Market & Deli. I always keep a few cans of these beans in my pantry because they're great to add to any kind of salad or soup. Of course, you'll be able to get the local required for this recipe at Lost River Market & Deli or the Orange County HomeGrown Farmers Markets. Be sure to use fresh lemon zest and juice. Lemon zest is the outer yellow skin of the lemon. The white pith just beneath the zest is very bitter, so be sure not to get any of that in the salad.

2 cans (15.5 ounces each) cannelloni beans, drained and rinsed
¾ pound zucchini (about 2 small), trimmed, quartered lengthwise and thinly sliced on the diagonal
4 ounces green beans, trimmed, blanched and sliced into bite sized pieces on the diagonal
2 ounces fresh Parmesan cheese, crumbled (about ½ cup)
½ cup fresh basil leaves, torn (purple basil is really pretty in this salad)
grated zest and juice of 2 lemons
1 Tablespoon Extra Virgin Olive Oil
Coarse Kosher salt and freshly ground pepper

· Place all beans, cheese and basil in a large bowl and combine gently.
· In a small bowl, whisk the zest, lemon juice and oil together. Add salt and pepper to taste. Pour over salad, toss to combine and serve.

Per Serving: 205 Calories; 7.7 gm Fat; 11.2 gm Protein; 24 gm Carbohydrates; 6.7 gm Fiber

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