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White-Bean Salad with Zucchini and Parmesan
Ingredients
  • 2 cans (15 ½ ounces each) cannellini beans, drained and rinsed
  • ¾ 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 (¾ cup)
  • 2 ounces fresh Parmesan cheese, crumbled (½ cup)
  • ½ cup fresh basil leaves, torn
  • Grated zest and juice of 2 lemons
  • 1 tablespoon olive oil
  • Coarse salt and ground pepper
Steps
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