Cannellini, Zucchini, & Pea Salad

No cooking. Ready in less than 10 minutes. 5 minutes if you’re focused. This is an easy weeknight dinner – perfect for when you’re exhausted but need/want to eat real food instead of a bag of potato chips and beef jerky.

You could really throw in any green vegetable with the beans and/or spice it up with a few red pepper flakes, garlic, and a thinly sliced shallot.



Cannellini, Zucchini, & Pea Salad

serves 4


  • 2, 15oz cans of cannellini beans, drained and rinsed
  • 2 small zucchini, thinly sliced
  • 8 oz frozen peas
  • 10-12 basil leaves, rolled up like a cigar and thinly sliced (chiffonade)
  • handful of parsley leaves, chopped
  • 1 large lemon, zested and juiced
  • 2-3 tablespoons olive oil


1. Place the frozen peas in a bowl of very hot water (from the tap) for a couple of minutes so they thaw quickly. Drain, cover with hot water once more, and then drain a final time.

2. Combine the beans, peas, zucchini, herbs, lemon zest, lemon juice and a couple glugs of olive oil in a large bowl. Season with salt and pepper and toss to combine. Taste and adjust seasoning, adding a little more olive oil, lemon, salt, or pepper to your preference.

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