Real Recipes From Real Home Cooks ®

salad with zucchini, cannellini, & tomatoes

(1 rating)
Recipe by
Sharon Colyer
Louisville, KY

This is a "green" salad, but I had to leave the word off, or everything wouldn't fit on the title line. The recipe is in the Vegetarian Express cookbook. This would also be good without the lettuce and made as a bean salad, using the same other ingredients. Tweaked.

(1 rating)
yield 4 serving(s)
prep time 40 Min
method No-Cook or Other

Ingredients For salad with zucchini, cannellini, & tomatoes

  • 1 lb
    can cannellini (white kidney beans), drained and rinsed or other white beans
  • 1 lb
    ripe tomatoes, cut into a large dice
  • 1 md
    zucchini, sliced
  • 1 md
    red bell pepper, cut into strips
  • 2 Tbsp
    chopped fresh basil (in season) or 2 tsps. dried basil
  • 1/4 c
    chopped fresh parsley
  • dark green lettuce leaves, as needed
  • olive oil
  • red-wine vinegar
  • ***this salad would be great too, with some onion. or, without the lettuce; making it a bean salad with all the rest of the ingredients.

How To Make salad with zucchini, cannellini, & tomatoes

  • 1
    Combine all salad ingredients, except the oil and vinegar, in a serving bowl and toss. Refrigerate for a short time, if not serving immediately.
  • 2
    When ready to serve, drizzle with the oil and vinegar, and toss again. Or, use a red-wine vinegar dressing or a good Italian dressing from the grocery. Nutrition: One serving 139 cal, fat 2 g, chol 0, sod 191 mg, carb 21 g, protein 6 g.