White Bean Salad with Zucchini and Parmesn (p1)

White Bean Salad with Zucchini and Parmesn (p1)
(From the kitchen of Allison Jeffries in Maryland and posted on the Everyday foods Magazine).

2 cans Cannellini beans, drained and rinsed
3/4lbs zucchini (about 2 small), trimmed, quartered lengthwise and thinly sliced on the diagonal
4 oz fresh green beans, trimmed and thinly sliced on the diagonal (3/4 cup)
2 oz fresh Parmesan cheese, crumbled (1/2 cup)
1/2 cup fresh basil leaves, torn
grated zest and juice of 2 lemons
1 TAB olive oil
Coarse salt and ground pepper

In a medium bowl, place the beans, zucchini, green beans, Parmesan, basil, lemon zest and juice and oil; season with salt and pepper. Toss to combine.

Serves 4.
Note: small zucchini are sweeter than larger ones. Especially when used raw.
per servings: 205 calories; 7.7 grams fat; 11.2 grams protein;24 grams carbohydrates; 6.6 grams fiber.

Note: small zucchini are sweeter than larger ones. Especially when used raw.