This simple but delicious five-ingredient salad highlights a number of elements beloved in the Occitanie region of France--white beans, olive oil, zucchini and anchovies. Use your best olive oil here, as it's essential to the flavor. You'll need a sharp vegetable peeler to make the zucchini ribbons. Serve as a side dish next to roast chicken or grilled steak, or double the salad and enjoy as an entree with a warm baguette. Source: EatingWell Magazine, July/August 2018

Emily Monaco


Ingredient Checklist


Instructions Checklist
  • 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.)

  • 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.

Nutrition Facts

122 calories; 4.3 g total fat; 0.7 g saturated fat; 3 mg cholesterol; 352 mg sodium. 435 mg potassium; 14.7 g carbohydrates; 8.1 g fiber; 1 g sugar; 6.3 g protein; 156 IU vitamin a iu; 9 mg vitamin c; 8 mcg folate; 40 mg calcium; 2 mg iron; 44 mg magnesium;