Best 5 White Bean Salad With Zucchini And Parmesan Cheese Recipes

White bean salad with zucchini and parmesan cheese is a refreshing and flavorful dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste. This salad is a great way to use up fresh zucchini from your garden and is a healthy and satisfying meal. You can add other ingredients, such as grilled chicken or shrimp, to make it a more complete meal. With its combination of fresh vegetables, creamy white beans, and tangy parmesan cheese, this salad is sure to be a hit at your next potluck or barbecue.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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

WHITE BEAN SALAD WITH LEMON AND PARMESAN

White Bean Salad With Lemon and Parmesan image

A healthy, delicious summertime salad combining soft, tender cannellini beans, green beans and zucchini.

Provided by Geema

Categories Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 (15 ounce) cans cannellini beans, rinsed and drained
2 small zucchini, quartered lengthwise and thinly sliced on the diagonal
3/4 cup green beans, thinly sliced on the diagonal
1/2 cup parmesan cheese, freshly grated
1/2 cup fresh basil leaf, torn
2 lemons, juice and zest of
2 tablespoons olive oil
coarse salt
ground pepper
1 pinch red pepper flakes (optional)

Steps:

In boiling water blanch the green beans for 2-3 minutes, and the zucchini for under 1 minute. Drain and rinse under cold water to stop the cooking process.
Combine all ingredients, including the cooked veggies, tossing gently to mix everything together.
Serve at room temperature.

Nutrition Facts : Calories 314.5, Fat 11.9, SaturatedFat 3.5, Cholesterol 11, Sodium 826.9, Carbohydrate 36.3, Fiber 12.5, Sugar 6.8, Protein 17.2

WHITE BEAN CAPRESE SALAD

White Bean Caprese Salad image

Beloved pantry white beans add substance to this take on caprese salad, which comes together in no time. It's a perfect side for grilled chicken or fish, and can be easily doubled to work as a main course when it's too hot to turn on the oven. If you're so inclined, a handful of spicy arugula, thinly sliced roasted red peppers or ribbons of prosciutto - or all three - would also be nice additions. This dish is easily transportable and tastier when eaten while sitting in a lawn chair.

Provided by Colu Henry

Categories dinner, easy, lunch, quick, weeknight, beans, salads and dressings, appetizer, main course, side dish

Time 10m

Yield 2 to 4 servings

Number Of Ingredients 8

Ingredients

1 (14-ounce) can white beans, such as cannellini, rinsed
5 ounces cherry or grape tomatoes, halved
5 ounces ciliegine (small mozzarella balls), at room temperature, halved lengthwise, or good-quality fresh mozzarella, torn into bite-size pieces
1/4 cup loosely packed basil leaves, torn if large
2 tablespoons olive oil, plus more as needed
Kosher salt and black pepper
2 teaspoons good-quality balsamic vinegar, plus more as needed
Flaky salt

Steps:

In a medium bowl, combine the beans, tomatoes, cheese and half the basil. Gently toss together.
Add the olive oil and season the mixture well with salt and pepper. Gently stir to combine.
Drizzle the salad with the balsamic vinegar and top with the remaining basil. Taste and adjust seasonings to your liking. Add a drizzle or so more of oil and vinegar if needed. Finish with flaky salt.

WHITE BEAN SALAD

White Bean Salad image

Serve this lemony salad with our Greek-style dinner of Roasted Lamb with Garlic and Oregano and Stuffed Zucchini.

Provided by Martha Stewart

Categories Salad Recipes

Time 15m

Number Of Ingredients 6

Ingredients

1 1/2 cups lightly packed flat-leaf parsley leaves, coarsely chopped
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 bunch scallions, thinly sliced (about 1 1/3 cups)
4 cans (15.5 ounces each) cannellini beans, drained and rinsed
Coarse salt and freshly ground pepper

Steps:

In a large bowl, mix together parsley, oil, lemon juice, and scallions; add beans. Season generously with salt and pepper, and toss gently. Serve at room temperature.

Nutrition Facts : Calories 206 g, Fat 7 g, Protein 9 g

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

Ingredients

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

Tips:

For a creamy salad, use canned white beans. For a firmer salad, use cooked dried white beans.
To save time, use pre-shredded Parmesan cheese and pre-cut zucchini.
If you don't have fresh herbs, use 1/2 teaspoon dried oregano or basil.
For a vegan salad, omit the Parmesan cheese and use olive oil instead of butter.
Serve the salad immediately or chill it for later. The salad will keep in the refrigerator for up to 3 days.

Conclusion:

White Bean Salad with Zucchini and Parmesan Cheese is a delicious and healthy side dish or main course. It's easy to make and packed with flavor. With its creamy beans, crunchy zucchini, and salty Parmesan cheese, this salad is sure to please everyone at your table.

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