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.

Emily Monaco
Source: EatingWell Magazine, July/August 2018
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Ingredients

Ingredient Checklist

Directions

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.)

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  • 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.

Tips

To make ahead: Refrigerate cooked beans (Steps 1-2) for up to 3 days.

Nutrition Facts

121.9 calories; protein 6.3g 13% DV; carbohydrates 14.7g 5% DV; exchange other carbs 1; dietary fiber 8.1g 32% DV; sugars 1.2g; fat 4.3g 7% DV; saturated fat 0.7g 3% DV; cholesterol 3.4mg 1% DV; vitamin a iu 156.4IU 3% DV; vitamin c 9.1mg 15% DV; folate 8.1mcg 2% DV; calcium 40mg 4% DV; iron 2.1mg 12% DV; magnesium 43.7mg 16% DV; potassium 435.1mg 12% DV; sodium 351.8mg 14% DV.