Zucchini “noodle” & Cannellini Bean Salad
From RetiredCook 8 years agoIngredients
- Basic Salad: shopping list
- 1 medium-size (about 1 lb.) zucchini and/or yellow summer squash shopping list
- 3/4 cups corn (frozen, canned or fresh off the cob) shopping list
- 1/2 cup minced red onion shopping list
- 1 jalapeno, minced (seeded and membranes removed, if desired) shopping list
- 15 1/2 oz can Cannellini (white kidney) beans, drained and rinsed shopping list
- 3/4 cup crumbled feta cheese shopping list
- ----------------- shopping list
- Additional options: shopping list
- 1/2 cup chopped pea pods or frozen peas shopping list
- 1-2 hard-cooked eggs, roughly chopped shopping list
- Other veggies that need to be used found in your fridge shopping list
- ------------- shopping list
- Basic Dressing: shopping list
- 3 Tbs balsamic vinegar shopping list
- 3 tsp Dijon mustard shopping list
- 3 tsp Extra-virgin olive oil shopping list
How to make it
- Using a vegetable peeler or mandolin, cut squash lengthwise into long thin ‘noodles’ rotating the squash as you peel. Discard seedy core.
- In a large bowl, combine the ‘noodles’ and rest of the salad ingredients adding whatever options you choose. Salt and pepper to taste.
- Whisk together the dressing ingredients and pour about half the dressing over the salad and gently combine. Add more dressing as desired, but you don’t want it soupy.
- Keep any remaining dressing to add to a green salad.
- a Chef’s Journey Tip: Wne: 2-Vine Shiraz, Pinot Grigio and 14 Hands Hot to Trot have all been very good with this salad.
People Who Like This Dish 4
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