Ingredients
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
Preparation
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.
