White-Bean Salad with Zucchini and Parmesan

PREP: 10 minutes
TOTAL: 10 minutes

Ingredients
Serves 4
• 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

Directions
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.

Notes:
Small zucchini are sweeter than larger ones, especially when used raw.
Keeps in frig for days - excellent go to munch