Zucchini White Bean Salad

world.food's picture

Jan. 18, 2012

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
Servings: 4

Nutrition Facts

Serving size

Calories 238Calories from Fat 112

 % Daily Value*

Total Fat 13 g20%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol

Sodium 330 mg13.75%

Total Carbohydrates 26 g8.7%

Dietary Fiber 6 g24%

Sugars 9 g

Protein 8 g16%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet