salads,  vegan

White bean salad with zucchini

This white bean salad with zucchini is a great choice if you are a vegetarian, if you want a vegetarian meal or just a different side dish. It’s very nourishing and absolutely delicious.
It’s a quite easy to make salad and can also be a quick salad if you decide to use canned beans.
If you choose to use dried white beans, you have to soak them in cold water over night. Beans will absorb water and they will be easier to cook. Nevertheless, dried beans require a longer cooking process. You have to cook the white beans for at least 1 hour, even 1.5 hours, depending on its type. 
Zucchini contain much water and before cooking them you have to slice them, sprinkle with salt and allow to rest into a strainer to leave water. I recommend you to not peel the zucchini because the skin helps to keep their shape.
White beans and especially fried zucchini go perfectly with garlic. So, I made a white bean salad with zucchini and garlic. What a beautiful flavor!


Ingredients for white bean salad with zucchini


– 500gr dried white beans (or 800gr-1kg canned white beans)
– 1kg zucchini
– 1 bunch fresh parsley
– 4 garlic cloves
– 2 tablespoons vegetable oil
– 2 tablespoons white vinegar
– salt to taste



 


How to make white bean salad with zucchini


Rinse the beans and place them into a large pot. Cover with at least 4 times their volume of water and leave to soak over night. Beans will absorb water.
Drain and rinse the beans and put them into a large pot. Add just enough water to cover them. Cover with a lid and bring to a boil. Simmer until beans are almost tender.
Drain and rinse the beans and place them back into the pot. Add just enough hot water to cover them.
Bring back to a boil and continue to cook until the beans are tender.
Remove from heat, drain the beans and allow to cool.
If you are using canned beans, skip these steps. All you have to do in this case is to drain and rinse the beans :).
Meanwhile prepare the zucchini.
Wash the zucchini and slice them into 1cm thick slices. Place the sliced zucchini into a strainer, sprinkle with salt and allow to rest for about 30 minutes. In this time the zucchini will leave water.
Place 1-2 tablespoons of vegetable oil into a non stick skillet. Place the skillet over medium heat.

 




When the skillet is hot, add zucchini slices and fry them on both sides until golden brown. Work in batches. If necessary, add more oil.

Place fried zucchini onto a plate and allow to cool completely.

Place the beans into a large salad bowl.
Cut the zucchini slices into smaller pieces (halves or quarters, depending on their sizes) and place them into the bowl. Use a small bowl to mix together crushed garlic, salt, oil and vinegar. Pour this mixture over the white bean salad with zucchini.

Add chopped parsley and mix to combine.

You can serve the white bean salad with zucchini right away or you can refrigerate it for 30 minutes – 1 hour before serving.

Serve as a main dish or as a side dish.

Try also the zucchini salad with yogurt.

Enjoy!

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