Zucchini Ribbon Salad with Cannellini Beans & Anchovies

Zucchini Ribbon Salad with Cannellini Beans & Anchovies

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From: EatingWell Magazine, July/August 2018

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.

Ingredients 12 servings

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  • 1½ cups dried cannellini or great northern beans
  • 2½ teaspoons sea salt, divided
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 medium zucchini
  • 3 tablespoons lemon juice
  • 3 tablespoons chopped fresh parsley
  • 12 anchovies

Preparation

  • Prep

  • Ready In

  1. 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.)
  2. 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.
  3. 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.
  4. Gently stir the beans, parsley and the remaining ½ 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 information

  • Serving size: ½ cup
  • Per serving: 122 calories; 4 g fat(1 g sat); 8 g fiber; 15 g carbohydrates; 6 g protein; 8 mcg folate; 3 mg cholesterol; 1 g sugars; 0 g added sugars; 156 IU vitamin A; 9 mg vitamin C; 40 mg calcium; 2 mg iron; 352 mg sodium; 435 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, ½ lean protein, ½ fat

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