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Raw Zucchini Salad with Flageolet Beans and Basil


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Flageolet and zucchini salad on plate
  • 2 slender zucchini or other summer squash
  • 1 garlic clove, minced
  • Fresh zest and juice from 1 lemon
  • Salt and freshly ground pepper
  • 11/2 cups cooked, drained Rancho Gordo Flageolet beans
  • Handful of cherry or grape tomatoes, sliced or halved
  • 3 tablespoons olive oil
  • 1/4 cup chopped fresh basil or other herb of choice
  • Fresh Parmesan shavings (optional)

Makes 4 side servings

  1. Slice the zucchini crosswise with a mandoline or chef’s knife as thinly as you can. In a bowl, combine the zucchini, garlic, lemon juice, lemon zest, and a sprinkle of salt and pepper, and marinate, refrigerated, for at least 15 minutes and up to 2 hours. Stir the mixture at least once as it marinates to make sure the ingredients are distributed.
  2. To serve, arrange the zucchini on a serving platter or individual plates. Top with beans and tomatoes. Sprinkle with salt and pepper, drizzle with olive oil, and top with herbs. If you wish, add Parmesan shavings.

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