Salad with Zucchini, Cannellini, & Tomatoes
1 lbcan cannellini (white kidney beans), drained and rinsed or other white beans
1 lbripe tomatoes, cut into a large dice
1 mediumzucchini, sliced
1 mediumred bell pepper, cut into strips
2 Tbspchopped fresh basil (in season) or 2 tsps. dried basil
1/4 cchopped fresh parsley
·dark green lettuce leaves, as needed
·***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
- Combine all salad ingredients, except the oil and vinegar, in a serving bowl and toss. Refrigerate for a short time, if not serving immediately.
- 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.