Best 8 Zucchini Bean Salad Recipes
Zucchini Bean Salad: A Delightful Summer Treat
As the summer sun shines brightly, it's time to embrace the bounty of fresh produce that nature offers. Among these delightful gifts is the zucchini bean salad, a vibrant dish that captures the essence of the season. This salad is not just a culinary delight but also a symphony of colors and textures. The tender zucchini, crisp green beans, and colorful bell peppers come together in perfect harmony, creating a feast for the eyes and the taste buds. With its refreshing flavors and versatility, this salad can be enjoyed as a light lunch, a refreshing side dish, or even as a healthy snack. Let's dive into the world of zucchini bean salad and explore the exciting variations that await you in this article.
From a classic zucchini bean salad with a tangy vinaigrette dressing to a Mediterranean-inspired version featuring feta cheese and Kalamata olives, this article presents a diverse collection of recipes that cater to various tastes and preferences. Whether you're looking for a quick and easy weekday meal or a stunning dish to impress your guests, you'll find a recipe here that perfectly fits the occasion. So, let's embark on a culinary journey and discover the endless possibilities of this delightful summer salad.
GARBANZO BEAN AND ZUCCHINI SALAD
Provided by Giada De Laurentiis
Time 5m
Yield 4 servings
Number Of Ingredients 10
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.
ZUCCHINI BEAN SALAD
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
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
LEMONY ZUCCHINI, CHICKPEA, AND LIMA BEAN SALAD
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
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.
CORN, GREEN BEAN AND ZUCCHINI SALAD
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
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.
PICNIC ZUCCHINI BEAN SALAD
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
Steps:
- In a bowl, combine all ingredients. Cover and refrigerate at least 4 hours, stirring occasionally.
Nutrition Facts :
LEMONY ZUCCHINI, CHICKPEA, AND LIMA BEAN SALAD
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 CHEESE
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
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
Categories Salad
Number Of Ingredients 12
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.
Tips:
- Choose firm and fresh zucchini for the best texture.
- Use a sharp knife to cut the zucchini into thin, even slices. This will help them cook evenly.
- If you don't have fresh basil, you can use dried basil instead. Just use half the amount, as dried herbs are more concentrated.
- To make the salad ahead of time, simply cook the zucchini and beans according to the recipe and then let them cool completely. Store the cooked vegetables in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, simply toss the vegetables with the dressing and herbs.
- This salad is also a great way to use up leftover vegetables. If you have any cooked zucchini or beans, simply add them to the salad.
Conclusion:
Zucchini bean salad is a delicious and healthy summer dish. It's easy to make, and it's a great way to use up fresh zucchini and beans. This salad is also a good source of fiber, vitamins, and minerals. So next time you're looking for a light and refreshing salad, give zucchini bean salad a try.
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