Zucchini Ribbon Salad with Cannellini Beans & Anchovies
Place beans in a large saucepan and cover with 2 inches of water; stir in 2 teaspoons salt. Soak overnight. (Alternatively, bring to a boil over high heat and boil for 2 minutes. Remove from heat, cover and let stand for 1 hour.)Advertisement
Drain the beans and rinse well. Return the beans to the pan and cover with 2 inches of fresh water. Cover and bring to a boil. Reduce heat to maintain a simmer and cook until the beans are tender, 25 to 45 minutes, depending on their freshness. Drain and return the beans to the pot. Toss with 1 tablespoon oil and set aside.
Using a vegetable peeler, cut zucchini into ribbons. Toss in a large bowl with the remaining 2 tablespoons oil and lemon juice. Let marinate at room temperature, stirring once or twice, for 20 minutes.
Gently stir the beans, parsley and the remaining 1/2 teaspoon salt into the zucchini. Transfer to a serving platter and serve topped with anchovies.
To make ahead: Refrigerate cooked beans (Steps 1-2) for up to 3 days.
1 starch, 1/2 lean protein, 1/2 fat