Easy Ribbon Salad with Carrots, Summer Squash, and White Beans

When it comes to simplicity, this ribbon salad recipe is at the top of my list. Less than 10 ingredients and 15 minutes is all you need for this simple side dish.

Summer is, without question, salad season. Produce is abundant, flavors are fresh, and no one wants to spend eons in a hot kitchen. And, if you’re a gardener like I am, you’re always looking for ways to put your garden bounty to work. 

This ribbon salad recipe made with fewer than 10 ingredients (including salt and pepper) takes 15 minutes to make, looks pretty on a plate, and pairs with almost anything. I used a vegetable peeler to shave strips of carrot, zucchini, and yellow summer squash into a nest of ribbons, and added a can of cannellini beans for heft and fiber. To finish it up, I dressed it with fresh mint, vinegar, olive oil, salt, and pepper. It is so easy to make!

The result is a simple, light, and fresh salad recipe to serve as a weeknight side, a vegetarian main, or an evening of al fresco dining paired with Grilled Chicken or Cod and a pitcher of Peach Iced Tea.

Table of Contents

1. Ribbon Salad Ingredients
2. How to Make Ribbon Salad 
3. Ways to Mix it Up
4. What to Serve with Ribbon Salad 
5. More Zucchini Recipes
6. Ribbon Salad with Carrots, Summer Squash, and White Beans Recipe

Ribbon Salad Ingredients

I’m in a phase where simple is best, and this recipe really hit the mark for me. I hope it does for you, too. Most ingredients are probably in your crisper drawer or pantry already. 

• Carrots: I used large orange carrots, but purple or red carrots would also be beautiful. I would avoid white carrots only because they don’t provide enough color contrast against the squash.
• Zucchini and yellow squash: Both of these squash varieties are considered summer squash. They have soft, tender skin and can be eaten raw. If you can’t find yellow squash, feel free to use two zucchini.
• Cannellini beans: Any creamy white bean will work here. I have made this recipe with butter beans, great northern beans, and navy beans.
• Mint: When I was testing this recipe, I tried it with fresh chives, fresh basil, and tarragon, in addition to the mint. I had 3 friends taste test the different versions, and mint was the favorite, followed by basil. Experiment with any fresh tender herb to find what you like best.
• Red wine vinegar or apple cider vinegar: Either will work; apple cider vinegar is a little sweeter, but it’s a good option for anyone abstaining from any kind of alcohol derivative.
• Extra virgin olive oil: When a recipe has few ingredients, the quality of the ingredients matters even more. I love a peppery olive oil for this recipe, like our Spanish Hojiblanca, but any high-quality olive oil will work.  
• Kosher salt and freshly ground black pepper are recipe staples. Salt enhances the flavors of every other ingredient, and pepper adds a subtle warmth. If you taste the recipe, and it feels a little flat, it likely just needs an extra sprinkle of salt.

How to Make Ribbon Salad 

I love how easy this salad is to make, but how elegant the presentation is. Who doesn’t like a low-effort recipe that looks fancy?

• Prepare the vegetables: Use a vegetable peeler to shave 2 large carrots into long strips or ribbons. Do the same thing for 1 (6-inch) zucchini and 1 (6-inch) yellow summer squash, rotating them as you peel so the ribbons stay about 1-inch thick. Stop creating ribbons once you reach the seeds. Add the ribbons to a medium serving bowl or platter.
• Prepare the beans: Open 1 (15-ounce) can of cannellini beans, pour into a fine-mesh sieve, and rinse under cold running water. Gently shake dry. Add to the bowl with the shaved vegetables. 
• Season and Serve: Add 3 tablespoons minced mint, 2 tablespoons white wine or apple cider vinegar, 3 tablespoons extra virgin oil, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper to the bowl. Gently toss to coat. Taste and adjust seasoning to your liking. Serve immediately.
  

Ways to Mix it Up

I kept this salad super simple, but you could go big by adding a few extra ingredients:

• Add sumac for a tangy twist and a little color
• Double the amount of herbs and add some extras: basil, parsley, and mint would all go well together
• Skip the red wine vinegar and stir in a tablespoon or two of basil pesto, carrot top pesto, or lemon pesto
• Add 6 ounces of cooked pasta to stretch the ingredients and make a light pasta salad.

What to Serve with Ribbon Salad 

This salad really has a mild, fresh, and light flavor. It works just as well with fish or chicken. Because the flavors are subtle, I would make sure your main dish has a little pizazz. If you want to add heft to make it more of a main meal, simply toss in a can of tuna.

Pair it with: 

• Baked Halibut with Lemon and Dill
• Grilled Chicken with a Yogurt Dill Sauce
• Air Fryer Shrimp
• Vegan “Crab” Cakes or Cabbage Steaks with Chermoula and Toasted Nuts

More Zucchini Recipes

Greek

Zucchini Fritters (Kolokithokeftedes)

Appetizer and Mezze

Borani Kadoo (Roasted Zucchini and Tomatoes with Garlicky Yogurt)

Mediterranean Diet Recipes

Crustless Zucchini Quiche

Italian

Zucchini Parmesan

Browse all Mediterranean recipes.

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