Best Zucchini Bean Salad Recipes

GARBANZO BEAN AND ZUCCHINI SALAD

Steps:

• For the Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined.
• For the Salad: Place the garbanzo beans, zucchini, corn, red onion, and lettuce in a large salad bowl. Pour the vinaigrette over the salad and toss well. Garnish with the crumbled Parmesan cheese and serve.

LEMONY ZUCCHINI, CHICKPEA, AND LIMA BEAN SALAD

Steps:

• Combine lima beans, chickpeas, zucchini, onion, romaine, Parmesan, and chopped basil. Add lemon juice, oil, red-pepper flakes, salt, and pepper, and toss to combine. Garnish with basil sprigs.

ZUCCHINI BEAN SALAD

Steps:

• Place green beans in a small saucepan and cover with water. Bring to a boil; cover and cook for 8-10 minutes or until crisp-tender. Drain and rinse in cold water., In a large bowl, combine the green beans, kidney beans, zucchini, green pepper and onions. In a small bowl, whisk the vinegar, oil, sugar, seasoned salt and pepper. Pour over bean mixture; toss to coat. Cover and chill until serving.

WHITE-BEAN SALAD WITH ZUCCHINI AND PARMESAN

Steps:

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

WHITE BEAN ZUCCHINI BASIL SALAD

Steps:

• Rinse beans in colander and place in a large bowl.
• Dice zucchini and onion, place in bowl with beans.
• Seed the tomatoes, dice and add to beans and veggies.
• Finely chop basil and add to other ingredients.
• Whisk oil, vinegar, lemon juice, mustard salt and pepper. You can also blend in a food processor or mix with a hand-held blender.
• Pour dressing over the other ingredients and mix gently.
• Serve or refrigerate until serving time.

LEMONY ZUCCHINI, CHICKPEA, AND LIMA BEAN SALAD

Steps:

• Combine lima beans, chickpeas, zucchini, onion, romaine, Parmesan, and chopped basil. Add lemon juice, oil, red-pepper flakes, salt, and pepper, and toss to combine. Garnish with basil sprigs.

PICNIC ZUCCHINI BEAN SALAD

Steps:

• In a bowl, combine all ingredients. Cover and refrigerate at least 4 hours, stirring occasionally.

CORN, GREEN BEAN AND ZUCCHINI SALAD

Steps:

• 1. Drain the beans and corn and rinse with cold water. Cut each bell pepper into thin strips and each strip in half, horizontally.
• 2. In a large bowl, combine the green beans, corn, celery, kidney beans, zucchini, bell peppers, and green onions.
• 3. In a small bowl, whisk together remaining ingredients. Pour over the bean mixture and toss to coat. Cover and chill.
• 4. Before serving, stir again and transfer salad to a clear glass bowl. Garnish with bell pepper rings or a sprig of parsley or rosemary.

GARBANZO BEAN AND ZUCCHINI SALAD

Steps:

• For the Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined. For the Salad: Place the garbanzo beans, zucchini, corn, red onion, and lettuce in a large salad bowl. Pour the vinaigrette over the salad and toss well. Garnish with the crumbled Parmesan cheese and serve.

WHITE BEAN SALAD WITH ZUCCHINI AND PARMESAN CHEESE

Steps:

• Place all ingredients in a medium bowl. Season with salt and pepper. Toss to combine.

LIMA BEAN, CARROTS AND ZUCCHINI SALAD WITH FETA CHEESE

Steps:

• Cut zucchini in half lengthwise, and then into strips.
• Repeat with the carrots.
• Steam carrots 5 to 7 minutes.
• Add zucchini and steam an additional 5 to 7 minutes.
• Add Lima beans and continue steaming until all vegetables are crisp-tender, transferring to a colander as they are cooked and holding under cold water until cool to touch.
• Transfer to a salad bowl and chill.
• Combine yogurt, oil and lemon juice, salt and pepper and blend well.
• Cover and chill thoroughly.
• When ready to serve, add cheese to vegetables and toss lightly.
• Spoon yogurt mixture over and garnish with parsley.

CABBAGE, ZUCCHINI, AND BLACK BEAN SALAD

Steps:

• Combine cabbage, zucchini, beans, and cilantro in a large bowl. Mix well. Squeeze orange juice over vegetables.
• Wisk pepper flakes, vinegar, and oil together. Pour over vegetables and toss to mix. Serve immediately or chill.

SHREDDED ZUCCHINI AND BLACK BEAN SALAD

Steps:

• In a medium sized bowl combine the zucchini, onion, tomato and garlic. Drain and rinse the beans and add them to the salad; add the seasonings and toss gently. In a small cup combine the lemon juice and olive oil and stir. Pour over the salad and once again give a toss.

WHITE BEAN SALAD WITH ZUCCHINI AND PARMESAN

Steps:

• In a medium bowl, combine cannellini beans, zucchini, green beans, Parmesan, basil, lemon zest and juice, and oil. Season with salt and pepper, and serve.
• Nutrition Information
• (Per Serving)
• Calories: 205
• Fat: 7.7g (3g Saturated Fat)
• Protein: 11.2g
• Carbohydrates: 24g
• Fiber: 6.7g

WHITE-BEAN SALAD WITH ZUCCHINI AND PARMESAN

Steps:

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