White bean and zucchini salad

Our family enjoys our sweet zucchini; and we love feta cheese (or any cheese, really). This dish ‘helps’ this kids eats their veges. The white beans make it a well-balanced Saturday lunch that really lasts until dinner.

White bean and zucchini salad served with crispy flatbread

White bean and zucchini salad served with crispy flatbread

White bean and zucchini salad

  • Servings: 4-6
  • Time: 1.5 hours plus bean-soaking time
  • Difficulty: easy
  • Print

Ingredients

  • 1 cup of dried cannellini beans
  • olive oil
  • ½ small red onion, diced
  • 2 small zucchini, halved, seeds removed, cut into 1cm dice
  • 2 cloves finely chopped garlic
  • a handful of green beans
  • 1 tbsp balsamic vinegar
  • juice of ½ lemon
  • 1 or 2 cups of tomato (chopped, or cherry tomatoes cut in half if you can get them)
  • marinated artichoke halves (how many is up to you – I put in more because I like them)
  • parsley and mint leaves
  • salt and pepper
  • rocket
  • feta cheese (ours comes in 200g packs, so that’s how much we use in this)

Directions

  1. Soak the cannellini beans overnight, then boil them for about an hour or until they are soft. Rinse them with cold water when they’re done.
  2. Saute the onions, chopped zucchini and garlic in olive oil.
  3. Toss in the green beans so they cook just long enough to soften.
  4. After everything has cooled down, mix it all together in a large bowl. You can use a bit more olive oil to balance the vinegar.
  5. Add the parsley, mint, salt and pepper to taste.
  6. Just before serving, add the rocket, artichoke and feta

Notes

If you forgot to soak the cannellini beans the night before, just boil them on a fast simmer for longer. Allow about 2 hours if you do it this way. The beans won’t hold their shape as well, but they still look just fine and the taste buds don’t care at all.

Source: Adapted from a recipe in the ‘Food and wine’ insert in the Canberra Times

White bean and zucchini salad

White bean and zucchini salad

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