Name: Warm Zucchini Bean Salad with Croutons
Prep time: 20 min
Cook time: 7 min
Total time: 27 min
Ingredients: 2 medium zucchinis; 1 can of cannellini beans, drain and rinse (15.5 ounces); 10 cherry tomatoes, cut in half; ¼ cup basil, sliced in ribbons; ¼ cup scallions, chopped; 1 cup of homemade croutons or store-bought (you won’t use them all for this); 1 tablespoon olive oil, to cook zucchini; 3 tablespoons orange juice; 2 tablespoons lime juice; 1 tablespoon lemon juice; ½ cup olive oil; 2 tablespoons honey; 1 teaspoon Dijon mustard, more if you want; ¾ teaspoon dried or fresh rosemary (or thyme if you prefer); Splash of champagne vinegar or white vinegar, more if you want; Salt and pepper to taste

Description

Got the perfect summer salad for you with this warm zucchini bean salad with croutons. Enjoy as a side or a meal. So yum!

Ingredients

Units Scale

2 medium zucchinis
1 can of cannellini beans, drain and rinse (15.5 ounces)
10 cherry tomatoes, cut in half
1/4 cup basil, sliced in ribbons
1/4 cup scallions, chopped
1 cup of homemade croutons or store-bought (you won’t use them all for this)
1 tablespoon olive oil, to cook zucchini

For the citrus vinaigrette (optional, use this or your favorite vinaigrette)

3 tablespoons orange juice
2 tablespoons lime juice
1 tablespoon lemon juice
1/2 cup olive oil
2 tablespoons honey
1 teaspoon Dijon mustard, more if you want
3/4 teaspoon dried or fresh rosemary (or thyme if you prefer)
Splash of champagne vinegar or white vinegar, more if you want
Salt and pepper to taste

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Instructions

If you’re making the citrus vinaigrette, make that first. You can make this a day ahead of time too. Add all the vinaigrette ingredients to a mason jar, put the lid on and shake to mix. Adjust any seasonings to your preferences. Fresh rosemary/herbs do taster better, but I didn’t have any on hand so used dried. I also have a balsamic vinaigrette, garlic scape vinaigrette or blood orange vinaigrette that would work here too.
Same with the homemade croutons. You can make those the same day or a day ahead. Or just use your favorite store-bought brand. But croutons are so easy to make. (!!) 😊
Cut the ends from the zucchinis. Cut the zucchini in half lengthwise, the cut into half-moons about ¾ to 1” in thickness. Set aside in pan.
Chop scallion (green and white parts too) and put in a small dish or ramekin.
Stack 10 large basil leaves on top of each other, roll them up like a cigar and slice them into thin ribbons. Repeat this until you have a ¼ cup of basil. Use the rest of the basil to make this awesome pistachio pesto.
Drain and wash the cannellini beans.
Add olive oil to a pan with the zucchini and cook on medium-to-high heat. Stir the zucchini to coat with the olive oil. Stir a few times. Should take 5 minutes or so for al dente. You don’t want to overcook it. Mushy zucchini does not work for this recipe.
When the zucchini is almost done, add the WASHED cannellini beans to the pan. Add some salt and pepper here. Cook for a minute or two stirring the beans with the zucchini. Then turn off heat and remove pan from the burner.
While the zucchini is cooling a bit, cut the cherry tomatoes in half.
Add the zucchini and beans to a large bowl, add the cherry tomatoes, half the scallions (I save some to serve on the side), one cup of homemade or store-bought croutons, fresh basil, 3-4 tablespoons of your favorite vinaigrette. Mix to combine and serve. You can serve this warm or cold. Enjoy!