White Bean Salad with Zucchini and Parmesan

I loved this salad the fist day; leftovers were just fair.  Good thing I made just a 1/2 recipe.  Nathan wasn’t a big fan of the white beans, so it’ll most likely be repeated as a “Julie lunch” instead of a family dinner side.

White Bean Salad with Zucchini and Parmesan

2 cans (15.5 oz each) cannellini beans, drained and rinsed
3/4 lb zucchini, trimmed, quartered lengthwise and thinly sliced
4 oz green beans, trimmed and thinly sliced
2 oz fresh Parmesan cheese, crumbled
½ cup fresh basil leaves, torn
grated zest and juice of 2 lemons
1 T olive oil
coarse salt and ground pepper

4 servings; 205 calories, 7.7 g fat, 11.2 g protein, 6.7 g fiber

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