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.
Source: EatingWell Magazine, July/August 2018
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
To make ahead: Refrigerate cooked beans (Steps 1-2) for up to 3 days.
Nutrition Facts
Serving Size:
1/2 cup Per Serving:
122 calories; protein 6.3g; carbohydrates 14.7g; dietary fiber 8.1g; sugars 1.2g; fat 4.3g; saturated fat 0.7g; cholesterol 3.4mg; vitamin a iu 156.4IU; vitamin c 9.1mg; folate 8.1mcg; calcium 40mg; iron 2.1mg; magnesium 43.7mg; potassium 435.1mg; sodium 351.8mg.
Exchanges:
1 starch, 1/2 lean protein, 1/2 fat