This tasty, tangy white bean zucchini salad is refreshing in the fall and winter, or can be the star of your summer picnics and cookouts. It’s made with white beans, zucchini, roasted bell peppers and fresh basil. I’ve tossed this salad with black olives, lemon juice, olive oil and vegan parmesan to add the flavors of a dressing. This is such a quick and easy salad to assemble!
Once you have cut, drained, rinsed and prepared all of the ingredients, just toss! To prepare the roasted peppers for this salad, use the Kitchen Basics Roasting Bell Peppers cooking instructions. I absolutely love making roasted peppers and having them on hand to add to salads, sandwiches, and pasta dishes. Give them a try and I promise you will always want to keep them on hand, too.
I love cutting my fresh herb leaves chiffonade style, especially basil leaves. Here is a quick and simple video to show you how to chiffonade.
This salad will keep in the fridge for up to one week and has 6 to 8 servings. The flavors meld even more the longer it is refrigerated. With both beans and vegetables, plus the nutrition from garlic, lemons, olive oil and bell peppers, this is a very nutritious dish for your family.
This delightful white bean zucchini salad can also be tossed with cold pasta for an amazing pasta salad. Or heat it up and serve it with warm pasta!
You might also enjoy some of my other salads:
Or have a look at my entire collection of hot and cold salads to serve any time of the year.
Please note: the preparation time for this recipe does not include the time it takes to roast the bell peppers, which is about an hour.