Zucchini Ribbon Salad with Cannellini Beans & Anchovies
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.
To make ahead: Refrigerate cooked beans (Steps 1-2) for up to 3 days.
1 starch, 1/2 lean protein, 1/2 fat