Best Zucchini Bean Salad Recipes

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GARBANZO BEAN AND ZUCCHINI SALAD



Garbanzo Bean and Zucchini Salad image

Provided by Giada De Laurentiis

Time 5m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup garbanzo beans
2 medium zucchini, diced into 1/4-inch pieces
1/2 cup frozen corn, thawed
1/2 small red onion, thinly sliced, rinsed
5 romaine lettuce leaves, cut crosswise into 1/2-inch strips
1-ounce Parmesan, crumbled into 1/4-inch pieces

Steps:

  • For the Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined.
  • For the Salad: Place the garbanzo beans, zucchini, corn, red onion, and lettuce in a large salad bowl. Pour the vinaigrette over the salad and toss well. Garnish with the crumbled Parmesan cheese and serve.

LEMONY ZUCCHINI, CHICKPEA, AND LIMA BEAN SALAD



Lemony Zucchini, Chickpea, and Lima Bean Salad image

Every spoonful of this chopped salad includes a medley of fresh zucchini and basil, buttery lima beans, and rich Parmesan.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 12

1/2 cup fresh or frozen lima beans, blanched
1/2 cup drained canned chickpeas, rinsed
1 zucchini, quartered lengthwise and cut crosswise into 1/4-inch-thick slices
1/2 small red onion, halved and thinly sliced
2 to 3 romaine leaves, cut into thin strips
1 ounce Parmesan cheese, broken into small chunks (1/4 cup)
1 tablespoon chopped fresh basil, plus small sprigs for garnish
4 1/2 teaspoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1/8 teaspoon red-pepper flakes
3/4 teaspoon coarse salt
Freshly ground pepper, to taste

Steps:

  • Combine lima beans, chickpeas, zucchini, onion, romaine, Parmesan, and chopped basil. Add lemon juice, oil, red-pepper flakes, salt, and pepper, and toss to combine. Garnish with basil sprigs.

WHITE-BEAN SALAD WITH ZUCCHINI AND PARMESAN



White-Bean Salad with Zucchini and Parmesan image

White beans add protein while chopped zucchini adds crunch to this delicious vegetarian salad from Allison Jeffries of Bethesda, Maryland.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

2 cans (15 1/2 ounces each) cannellini beans, drained and rinsed
3/4 pound zucchini (about 2 small), trimmed, quartered lengthwise, and thinly sliced on the diagonal
4 ounces green beans, trimmed and thinly sliced on the diagonal (3/4 cup)
2 ounces fresh Parmesan cheese, crumbled (1/2 cup)
1/2 cup fresh basil leaves, torn
Grated zest and juice of 2 lemons
1 tablespoon olive oil
Coarse salt and ground pepper

Steps:

  • In a medium bowl, place cannellini beans, zucchini, green beans, Parmesan, basil, lemon zest and juice,and oil; season with salt and pepper. Toss to combine.

Nutrition Facts : Calories 205 g, Fat 8 g, Fiber 6 g, Protein 11 g

ZUCCHINI BEAN SALAD



Zucchini Bean Salad image

A fun combination of good-for-you ingredients makes up Zucchini Bean Salad from Carol Waugh of Bellingham, Washington. It's fresh-tasting and tangy, thanks to the light coating of vinaigrette. You can make this salad ahead and chill for a few hours before serving.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1 cup cut fresh green beans
1 can (16 ounces) kidney beans, rinsed and drained
1-1/2 cups thinly sliced halved zucchini
1 medium green pepper, julienned
3 green onions, thinly sliced
3 tablespoons cider vinegar
2 tablespoons canola oil
3/4 teaspoon sugar
3/4 teaspoon seasoned salt
1/4 teaspoon pepper

Steps:

  • Place green beans in a small saucepan and cover with water. Bring to a boil; cover and cook for 8-10 minutes or until crisp-tender. Drain and rinse in cold water., In a large bowl, combine the green beans, kidney beans, zucchini, green pepper and onions. In a small bowl, whisk the vinegar, oil, sugar, seasoned salt and pepper. Pour over bean mixture; toss to coat. Cover and chill until serving.

Nutrition Facts : Calories 127 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 315mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges

WHITE BEAN ZUCCHINI BASIL SALAD



White Bean Zucchini Basil Salad image

A delicious summer salad perfect for picnics and potlucks. When dicing vegetables try and make the bits about as big as the beans. This makes for a pretty presentation and it's easier to get on the fork.

Provided by RubySue

Categories     Beans

Time 20m

Yield 10-12 serving(s)

Number Of Ingredients 11

2 zucchini, small to medium
2 roma tomatoes
2 (15 ounce) cans great northern beans
1/2 large red onion
1/4 cup fresh basil
1/4 cup olive oil
1/3 cup white wine vinegar
2 tablespoons lemon juice
2 teaspoons mustard
1 teaspoon salt
pepper

Steps:

  • Rinse beans in colander and place in a large bowl.
  • Dice zucchini and onion, place in bowl with beans.
  • Seed the tomatoes, dice and add to beans and veggies.
  • Finely chop basil and add to other ingredients.
  • Whisk oil, vinegar, lemon juice, mustard salt and pepper. You can also blend in a food processor or mix with a hand-held blender.
  • Pour dressing over the other ingredients and mix gently.
  • Serve or refrigerate until serving time.

Nutrition Facts : Calories 139.5, Fat 5.9, SaturatedFat 0.9, Sodium 249.5, Carbohydrate 16.7, Fiber 5.4, Sugar 1.7, Protein 6.3

LEMONY ZUCCHINI, CHICKPEA, AND LIMA BEAN SALAD



LEMONY ZUCCHINI, CHICKPEA, AND LIMA BEAN SALAD image

Categories     Bean     Side     Vegetarian     Quick & Easy

Yield 6 people

Number Of Ingredients 12

1/2 cup fresh or frozen lima beans, blanched
1/2 cup drained canned chickpeas, rinsed
1 zucchini, quartered lengthwise and cut crosswise into 1/4-inch-thick slices
1/2 small red onion, halved and thinly sliced
2 to 3 romaine leaves, cut into thin strips
1 ounce Parmesan cheese, broken into small chunks (1/4 cup)
1 tablespoon chopped fresh basil, plus small sprigs for garnish
4 1/2 teaspoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1/8 teaspoon red-pepper flakes
3/4 teaspoon coarse salt
Freshly ground pepper, to taste

Steps:

  • Combine lima beans, chickpeas, zucchini, onion, romaine, Parmesan, and chopped basil. Add lemon juice, oil, red-pepper flakes, salt, and pepper, and toss to combine. Garnish with basil sprigs.

PICNIC ZUCCHINI BEAN SALAD



Picnic Zucchini Bean Salad image

This is one of my newest recipes (I trade salad recipes with my husband's aunt in Nebraska). I've found that it's a pretty salad and easy to pack up for picnics in hot weather.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 5 cups.

Number Of Ingredients 8

3 small zucchini, sliced
3/4 cup chopped green pepper
1/2 cup chopped onion
1 can (15-1/2 ounces) kidney beans, rinsed and drained
1/4 cup vegetable oil
3 tablespoons vinegar
1-1/2 teaspoons garlic salt
1/4 teaspoon pepper

Steps:

  • In a bowl, combine all ingredients. Cover and refrigerate at least 4 hours, stirring occasionally.

Nutrition Facts :

CORN, GREEN BEAN AND ZUCCHINI SALAD



Corn, Green Bean and Zucchini Salad image

This is a pretty salad, and came from a friend who was in charge of our local symphony rehearsal dinners. I was a volunteer, along with others, and she provided all the recipes. The symphony members devoured it! I've tweaked it just a bit. I like to serve it in a clear glass bowl so all the colors show through.

Provided by Marlene Fields

Categories     Other Salads

Time 1h

Number Of Ingredients 13

1 c fresh or frozen cut green beans, steamed tender-crisp
3/4 c cooked frozen corn
1/2 c sliced celery
1 16-oz. can kidney beans, rinsed and drained
1 1/2 c thinly sliced halved zucchini (small)
1/2 each small red, yellow, and orange bell peppers.
4 green onions, thinly sliced
4 Tbsp cider vinegar
2 Tbsp canola oil
3/4 tsp sugar or splenda
1/4 tsp hot sauce
3/4 tsp seasoned salt
1/4 tsp pepper

Steps:

  • 1. Drain the beans and corn and rinse with cold water. Cut each bell pepper into thin strips and each strip in half, horizontally.
  • 2. In a large bowl, combine the green beans, corn, celery, kidney beans, zucchini, bell peppers, and green onions.
  • 3. In a small bowl, whisk together remaining ingredients. Pour over the bean mixture and toss to coat. Cover and chill.
  • 4. Before serving, stir again and transfer salad to a clear glass bowl. Garnish with bell pepper rings or a sprig of parsley or rosemary.

WHITE BEAN SALAD WITH ZUCCHINI AND PARMESAN CHEESE



White Bean Salad With Zucchini and Parmesan Cheese image

I do not remember where this came from, but I make it all the time! It is light and refreshing, perfect for spring and summer. I will warn--it is very lemony, but that is easily remedied. I sometimes make this on a Sunday and let the flavors marry overnight then have it for lunch throughout the week. The size of the salad can easily vary also.

Provided by fishywitch

Categories     Beans

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

2 (15 1/2 ounce) cans cannellini beans
2 small zucchini, trimmed quartered lengthwise and thinly sliced on the diagonal
3/4 cup green beans, trimmed and sliced on the diagonal
1/2 cup fresh parmesan cheese, crumbled
1/2 cup fresh basil leaf, torn
2 lemons, juice and zest of, grated
1 tablespoon olive oil
coarse sea salt and pepper

Steps:

  • Place all ingredients in a medium bowl. Season with salt and pepper. Toss to combine.

Nutrition Facts : Calories 411.5, Fat 8, SaturatedFat 2.9, Cholesterol 11, Sodium 210.7, Carbohydrate 60.6, Fiber 15.1, Sugar 3.6, Protein 27.5

GARBANZO BEAN AND ZUCCHINI SALAD



GARBANZO BEAN AND ZUCCHINI SALAD image

Categories     Salad

Number Of Ingredients 12

Vinaigrette:
2 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Salad:
1 cup garbanzo beans
2 medium zucchini, diced into 1/4-inch pieces
1/2 cup frozen corn, thawed
1/2 small red onion, thinly sliced, rinsed
5 romaine lettuce leaves, cut crosswise into 1/2-inch strips
1-ounce Parmesan, crumbled into 1/4-inch pieces

Steps:

  • For the Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined. For the Salad: Place the garbanzo beans, zucchini, corn, red onion, and lettuce in a large salad bowl. Pour the vinaigrette over the salad and toss well. Garnish with the crumbled Parmesan cheese and serve.

LIMA BEAN, CARROTS AND ZUCCHINI SALAD WITH FETA CHEESE



Lima Bean, Carrots and Zucchini Salad With Feta Cheese image

Make and share this Lima Bean, Carrots and Zucchini Salad With Feta Cheese recipe from Food.com.

Provided by Barb in WNY

Categories     Vegetable

Time 35m

Yield 4-5 serving(s)

Number Of Ingredients 9

4 small firm zucchini, trimmed
4 -5 carrots, peeled
10 ounces frozen baby lima beans
1 cup plain yogurt
2 tablespoons corn oil
1 tablespoon fresh lemon juice
salt and pepper, to taste
6 ounces feta cheese, cut into small cubes
chopped parsley

Steps:

  • Cut zucchini in half lengthwise, and then into strips.
  • Repeat with the carrots.
  • Steam carrots 5 to 7 minutes.
  • Add zucchini and steam an additional 5 to 7 minutes.
  • Add Lima beans and continue steaming until all vegetables are crisp-tender, transferring to a colander as they are cooked and holding under cold water until cool to touch.
  • Transfer to a salad bowl and chill.
  • Combine yogurt, oil and lemon juice, salt and pepper and blend well.
  • Cover and chill thoroughly.
  • When ready to serve, add cheese to vegetables and toss lightly.
  • Spoon yogurt mixture over and garnish with parsley.

Nutrition Facts : Calories 314.6, Fat 14.5, SaturatedFat 8.4, Cholesterol 48.1, Sodium 622, Carbohydrate 32.6, Fiber 7.3, Sugar 9.6, Protein 15.9

CABBAGE, ZUCCHINI, AND BLACK BEAN SALAD



Cabbage, Zucchini, and Black Bean Salad image

The guy in charge of food samples at my local Trader Joe's was serving this today. Sounds a little unusual, but it's really good. This guy has a knack for putting things together and coming up with a winner. It was served on wedges of whole grain tortillas. A different vinegar could easily be subtituted if you're not near Trader Joe's

Provided by Zetty66

Categories     Vegetable

Time 10m

Yield 1/2 cup, 10 serving(s)

Number Of Ingredients 8

10 ounces shredded green cabbage
5 zucchini, sliced into 1/4-inch coins
15 ounces black beans, can undrained
3 tablespoons cilantro, chopped
1 orange, juice of
1/4-1/2 teaspoon crushed red pepper flakes
2 tablespoons olive oil
2 tablespoons orange muscat champagne vinegar

Steps:

  • Combine cabbage, zucchini, beans, and cilantro in a large bowl. Mix well. Squeeze orange juice over vegetables.
  • Wisk pepper flakes, vinegar, and oil together. Pour over vegetables and toss to mix. Serve immediately or chill.

Nutrition Facts : Calories 91, Fat 3.1, SaturatedFat 0.5, Sodium 15.6, Carbohydrate 13.1, Fiber 4.4, Sugar 3.5, Protein 4.4

SHREDDED ZUCCHINI AND BLACK BEAN SALAD



Shredded Zucchini and Black Bean Salad image

The days grow shorter; though summer lingers gently on. Here is a light salad to enjoy those evenings by.

Provided by Catherine Cappiello Pappas @LadyGourmet

Categories     Other Salads

Number Of Ingredients 11

- 2 zucchini - shredded with skin
- 1 vine ripe tomato - diced
- ½ red onion - sliced thin
- 15 oz. can of black beans - drained and rinsed
- 1 clove of garlic - chopped fine
- 1 tsp. dried oregano
- ½ tsp. salt
- ½ tsp. black pepper
- ¼ tsp. red pepper flakes
- juice of ½ lemon
- 4 tbs. olive oil

Steps:

  • In a medium sized bowl combine the zucchini, onion, tomato and garlic. Drain and rinse the beans and add them to the salad; add the seasonings and toss gently. In a small cup combine the lemon juice and olive oil and stir. Pour over the salad and once again give a toss.

WHITE BEAN SALAD WITH ZUCCHINI AND PARMESAN



White Bean Salad with Zucchini and Parmesan image

Categories     Salad     Bean     Parmesan     Zucchini

Yield serves 4

Number Of Ingredients 8

2 cans (15.5 ounces each) cannellini beans, rinsed and drained
3/4 pound zucchini (about 2 small), trimmed, quartered lengthwise, and thinly sliced on the diagonal
4 ounces green beans, trimmed and thinly sliced on the diagonal (3/4 cup)
2 ounces Parmesan cheese, crumbled (1/2 cup)
1/2 cup fresh basil leaves, torn
Grated zest and juice of 2 lemons
1 tablespoon olive oil
Coarse salt and ground pepper

Steps:

  • In a medium bowl, combine cannellini beans, zucchini, green beans, Parmesan, basil, lemon zest and juice, and oil. Season with salt and pepper, and serve.
  • Nutrition Information
  • (Per Serving)
  • Calories: 205
  • Fat: 7.7g (3g Saturated Fat)
  • Protein: 11.2g
  • Carbohydrates: 24g
  • Fiber: 6.7g

WHITE-BEAN SALAD WITH ZUCCHINI AND PARMESAN



White-Bean Salad with Zucchini and Parmesan image

White beans add protein while chopped zucchini adds crunch to this delicious vegetarian salad from Allison Jeffries of Bethesda, Maryland.

Provided by @MakeItYours

Number Of Ingredients 8

2 cans (15 1/2 ounces each) cannellini beans, drained and rinsed
3/4 pound zucchini (about 2 small), trimmed, quartered lengthwise, and thinly sliced on the diagonal
4 ounces green beans, trimmed and thinly sliced on the diagonal (3/4 cup)
2 ounces fresh Parmesan cheese, crumbled (1/2 cup)
1/2 cup fresh basil leaves, torn
Grated zest and juice of 2 lemons
1 tablespoon olive oil
Coarse salt and ground pepper

Steps:

  • In a medium bowl, place cannellini beans, zucchini, green beans, Parmesan, basil, lemon zest and juice, and oil; season with salt and pepper. Toss to combine.

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