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Zucchini salad with beans

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Ingredients for 4 servings:

  • 4 m.-large zucchini
  • 250 g beans (white cannellini beans) from the can
  • 6 tbsp lemon juice
  • 1 tsp mustard
  • 3 tbsp oil
  • some parsley, chopped
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 minute; Total time approx. 16 minutes

vegan

Drain the beans. Slice the zucchini. Blanch in boiling salted water for 1 minute. Drain, rinse with cold water, and drain. Toss with the beans. Combine the lemon juice, mustard, oil, salt, and pepper and stir into the salad. Serve sprinkled with parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Zucchini salad with beans

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