More Great Recipes: Vegan | Vegetarian

Cannellini, Zucchini, and Tomato Salad


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Serves | Prep Time | Cook Time

Ingredients

2 cans cannellini (white beans) 14-16 oz cans will do
2 medium zucchini, sliced into half moons
4 roma tomatoes, chopped and drained
2 tbsp. fresh basil, cut into thin strips
3 cloves minced garlic
1 clove pressed garlic
2 tbsp. olive oil
1 tsp. dried oregano
1/2 tsp. paprika
1 tsp. + 2 pinches of salt
1/2 tsp. mint
1/3 cup chopped white onion
1 tbsp. balsamic vinegar
juice of 1/2 lemon


Mix vinegar, pressed garlic, tsp. salt, basil strips, 1/2 of the pepper and onion in a shallow dish and allow to sit. Drain and wash beans in a colander, pat dry. In a salad bowl mix beans, tomatoes, zucchini, lemon juice, rest of pepper, mint and a pinch of salt. Saute minced garlic in olive oil, adding a pinch of salt, paprika and oregano on med-high heat for 2 minutes. Toss bean mixture first with basil-vinegar dressing and then with garlic-olive oil dressing. Add salt and pepper if you think it's still needed. Allow flavors to blend for an hour or two before serving.



From "Something Delicious This Way Comes: Spellbinding Vegan Cookery begat of Joshua Ploeg" (NW zine)


Pairs Well With


Notes

This is the best, most flavorful summer salad. Always a surprise for guests, a true hit at barbecues!

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