Zucchini Bean Salad Recipes

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GARBANZO BEAN AND ZUCCHINI SALAD



Garbanzo Bean and Zucchini Salad image

Provided by Giada De Laurentiis

Time 5m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup garbanzo beans
2 medium zucchini, diced into 1/4-inch pieces
1/2 cup frozen corn, thawed
1/2 small red onion, thinly sliced, rinsed
5 romaine lettuce leaves, cut crosswise into 1/2-inch strips
1-ounce Parmesan, crumbled into 1/4-inch pieces

Steps:

  • For the Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined.
  • For the Salad: Place the garbanzo beans, zucchini, corn, red onion, and lettuce in a large salad bowl. Pour the vinaigrette over the salad and toss well. Garnish with the crumbled Parmesan cheese and serve.

ZUCCHINI BEAN SALAD



Zucchini Bean Salad image

A fun combination of good-for-you ingredients makes up Zucchini Bean Salad from Carol Waugh of Bellingham, Washington. It's fresh-tasting and tangy, thanks to the light coating of vinaigrette. You can make this salad ahead and chill for a few hours before serving.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1 cup cut fresh green beans
1 can (16 ounces) kidney beans, rinsed and drained
1-1/2 cups thinly sliced halved zucchini
1 medium green pepper, julienned
3 green onions, thinly sliced
3 tablespoons cider vinegar
2 tablespoons canola oil
3/4 teaspoon sugar
3/4 teaspoon seasoned salt
1/4 teaspoon pepper

Steps:

  • Place green beans in a small saucepan and cover with water. Bring to a boil; cover and cook for 8-10 minutes or until crisp-tender. Drain and rinse in cold water., In a large bowl, combine the green beans, kidney beans, zucchini, green pepper and onions. In a small bowl, whisk the vinegar, oil, sugar, seasoned salt and pepper. Pour over bean mixture; toss to coat. Cover and chill until serving.

Nutrition Facts : Calories 127 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 315mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges

WHITE BEAN ZUCCHINI BASIL SALAD



White Bean Zucchini Basil Salad image

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

2 zucchini, small to medium
2 roma tomatoes
2 (15 ounce) cans great northern beans
1/2 large red onion
1/4 cup fresh basil
1/4 cup olive oil
1/3 cup white wine vinegar
2 tablespoons lemon juice
2 teaspoons mustard
1 teaspoon salt
pepper

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 SALAD WITH ZUCCHINI AND PARMESAN



White-Bean Salad with Zucchini and Parmesan image

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

2 cans (15 1/2 ounces each) cannellini beans, drained and rinsed
3/4 pound zucchini (about 2 small), trimmed, quartered lengthwise, and thinly sliced on the diagonal
4 ounces 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

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

PICNIC ZUCCHINI BEAN SALAD



Picnic Zucchini Bean Salad image

This is one of my newest recipes (I trade salad recipes with my husband's aunt in Nebraska). I've found that it's a pretty salad and easy to pack up for picnics in hot weather.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 5 cups.

Number Of Ingredients 8

3 small zucchini, sliced
3/4 cup chopped green pepper
1/2 cup chopped onion
1 can (15-1/2 ounces) kidney beans, rinsed and drained
1/4 cup vegetable oil
3 tablespoons vinegar
1-1/2 teaspoons garlic salt
1/4 teaspoon pepper

Steps:

  • In a bowl, combine all ingredients. Cover and refrigerate at least 4 hours, stirring occasionally.

Nutrition Facts :

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Top Asked Questions

How to make garbanzo bean and zucchini salad?
Directions. For the Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined. For the Salad: Place the garbanzo beans, zucchini, corn, red onion, and lettuce in a large salad bowl. Pour the vinaigrette over the salad and toss well.
What's the best way to make zucchini salad?
Directions Place green beans in a small saucepan and cover with water. Bring to a boil; cover and cook for 8-10 minutes or until crisp-tender. In a large bowl, combine the green beans, kidney beans, zucchini, green pepper and onions. In a small bowl, whisk the vinegar, oil, sugar, seasoned salt and pepper.
What to make with zucchini, corn and bean salad?
This Zucchini, Corn and Bean Salad makes the perfect summer side dish! With no mayo, it's great for picnics and potlucks. In a medium bowl, whisk together the lime juice, vinegar and oil. Season with salt and pepper. Add the rest of the ingredients and stir to combine. Taste and adjust the seasonings.
What to make with grilled zucchini and green beans?
That’s exactly what this recipe focuses on. By mixing a wonderful combination of grilled zucchini, boiled green beans, and chopped parsley together with olive oil and apple cider vinegar, you end up with an incredibly tasty paleo salad.

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