Whitebeanzucchinibasilsalad Recipes
WHITE BEAN ZUCCHINI BASIL SALAD
A delicious summer salad perfect for picnics and potlucks. When dicing vegetables try and make the bits about as big as the beans. This makes for a pretty presentation and it's easier to get on the fork.
Provided by RubySue
Categories Beans
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Rinse beans in colander and place in a large bowl.
- Dice zucchini and onion, place in bowl with beans.
- Seed the tomatoes, dice and add to beans and veggies.
- Finely chop basil and add to other ingredients.
- Whisk oil, vinegar, lemon juice, mustard salt and pepper. You can also blend in a food processor or mix with a hand-held blender.
- Pour dressing over the other ingredients and mix gently.
- Serve or refrigerate until serving time.
Nutrition Facts : Calories 139.5, Fat 5.9, SaturatedFat 0.9, Sodium 249.5, Carbohydrate 16.7, Fiber 5.4, Sugar 1.7, Protein 6.3
WHITE BEAN TOMATO SALAD
This end-of-summer favorite is light and fresh. It's ideal for using up the last of your garden's produce.-Mary Merchant, Island Pond, Vermont
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place tomatoes in a colander and sprinkle with salt; let stand for 1 hour. In a bowl, combine the remaining ingredients. Add tomatoes; toss gently. Refrigerate until serving.
Nutrition Facts : Calories 134 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 292mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
WHITE BEAN ZUCCHINI PASTA
A super delicious summer pasta that is healthy and keeps you full. It's also very simple to make, but impressive on a plate. The lemon adds a nice zest to the zucchini and white beans. Really good and fresh tasting. If you're into spicy foods, I've also made this with some cayenne pepper added.
Provided by Chef Acosta
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Start your water for the pasta. Add the olive oil to a saucepan (or wok) and preheat to medium-low heat.
- Place the zucchini and garlic in the preheated pan. Constantly stir the zucchini and garlic so nothing sticks or burns.
- When the water is boiling, add the pasta and cook according to the box instructions.
- Once the zucchini has become soft and semi-translucent, lower the heat to simmer and add the white beans and fresh basil. Note: You only want to heat up the white beans. If you leave them on the burner too long they will absorb all the oil and make the mixture dry.
- When the pasta is done, drain and put it on a plate. Mix the zucchini / white bean mixture with the pasta. Add the lemon juice and mix thoroughly.
- Serve with parmesan cheese and salt and pepper to taste. Enjoy!
Nutrition Facts : Calories 350.5, Fat 9.2, SaturatedFat 2, Cholesterol 4.4, Sodium 94.5, Carbohydrate 55.8, Fiber 8.8, Sugar 2, Protein 15.7
WHITE-BEAN SALAD WITH ZUCCHINI AND PARMESAN
White beans add protein while chopped zucchini adds crunch to this delicious vegetarian salad from Allison Jeffries of Bethesda, Maryland.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 205 g, Fat 8 g, Fiber 6 g, Protein 11 g
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