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.
Servings: 4
Ingredients
- 2 large orange carrots, cleaned and peeled
- 1 small (6-inch) zucchini
- 1 small (6-inch) yellow summer squash
- 1 (15-ounce) can cannellini beans
- 3 tablespoons mint, minced
- 2 tablespoons red wine vinegar or apple cider vinegar
- 3 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Prepare the vegetables: Use a vegetable peeler to shave the carrot into long strips or ribbons. Do the same thing for the zucchini and 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.
- Prepare the beans: Open the can of cannellini beans and pour them into a fine mesh sieve and rinse under cold running water. Gently shake dry. Add to the bowl with the shaved vegetables.
- Season: Add mint, vinegar, oil, salt, and pepper to the bowl. Gently toss to coat. Taste and adjust seasoning to your liking. Serve immediately.
Notes
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams and spices.
- This salad is best served shortly after making it as the squash can wilt a bit.
- If you can’t find yellow summer squash, simply sub with another small zucchini.
Nutrition
Calories: 126.5kcal | Carbohydrates: 6.9g | Protein: 1.7g | Fat: 10.9g | Saturated Fat: 1.5g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 7.7g | Sodium: 609.3mg | Potassium: 382.8mg | Fiber: 2.3g | Sugar: 3.7g | Vitamin A: 5452IU | Vitamin C: 20.1mg | Calcium: 36.6mg | Iron: 0.8mg
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