Cannellini, Zucchini, and Tomato Salad
  • 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
  1. 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.
  2. From "Something Delicious This Way Comes: Spellbinding Vegan Cookery begat of Joshua Ploeg" (NW zine)
This is the best, most flavorful summer salad. Always a surprise for guests, a true hit at barbecues!