White Bean Zucchini Salad
This quick and easy fresh, cold salad is great year round! A delicious side for summer or winter.
Servings Prep Time
6servings 10minutes
Servings Prep Time
6servings 10minutes
  1. Rinse and drain the beans. Set aside.
  2. Slice the zucchini into 1/4-inch slices, then quarter each slice.
  3. Slice the roasted bell peppers and toss with 1 teaspoon of olive oil and the minced garlic clove. Chop or chiffonade the fresh basil leaves.
  4. In a medium mixing bowl, toss the zucchini, bell peppers, basil and beans to combine.
  5. Add sliced black olives, to taste, and drizzle the olive oil and lemon juice over the entire salad. Toss to coat.
  6. Sprinkle the salad with vegan parmesan. Serve garnished with basil leaves, black cracked pepper, or additional vegan parmesan. Serve additional black olives on the side.
Recipe Notes

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