Salad with Zucchini, Cannellini, & Tomatoes

Salad With Zucchini, Cannellini, & Tomatoes Recipe

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Sharon Colyer


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 vote
40 Min
No-Cook or Other


1 lb
can cannellini (white kidney beans), drained and rinsed or other white beans
1 lb
ripe tomatoes, cut into a large dice
1 medium
zucchini, sliced
1 medium
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.


1Combine all salad ingredients, except the oil and vinegar, in a serving bowl and toss. Refrigerate for a short time, if not serving immediately.
2When 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.

About Salad with Zucchini, Cannellini, & Tomatoes