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Zucchini White Bean Salad

world.food's picture
Ingredients
For salad
  Zucchini 4 , thinly sliced
  Carrots 2 , thinly sliced
  Scallions 1 Bunch (100 gm), sliced
  Red onion 1 Small, minced
  Cooked white beans 1 Cup (16 tbs)
  Watercress 1 Bunch (100 gm), stemmed
For dressing
  Olive oil 3 Tablespoon
  Cider vinegar 1⁄4 Cup (4 tbs)
  Tarragon 1⁄2 Teaspoon
  Garlic 2 Clove (10 gm), mashed
  Dry mustard powder 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Black pepper 1 Teaspoon
  Greek olives 3
Directions

MAKING
1. In a salad bowl mix all the ingredients well.
2. In another bowl whisk the dressing ingredients and pour it on the salad.
3. Toss so that the ingredients mix well. Check to separate all the zucchini slices.
4. Stand the salad for many hours in the refrigerator.

FINALIZING
5. Taste to adjust the seasonings.

SERVE
6. Serve Zucchini White Bean Salad garnished with olives and serve at room temperature.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Interest: 
Holiday, Healthy
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
15 Minutes
Servings: 
4

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