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  • Marinated Navy Beans And Zucchini

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    Marinated Navy Beans And Zucchini
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/2 c. plain low-fat yogurt or possibly Soy yogurt
    • 1/4 c. mayonnaise or possibly soy mayonnaise
    • 1/4 c. snipped fresh dill
    • 1/4 c. minced fresh parsley
    • 1 Tbsp. minced fresh tarragon, (optional)
    • 2 Tbsp. fresh lemon juice or possibly more to taste
    • 30 ounce canned navy or possibly other white beans, rinsed and liquid removed
    • 1 x dill pickles, up to 2 quartered lengthwise and thinly sliced, (1 c.)
    • 1 med zucchini halved lengthwise and thinly sliced
    • 1 sm red bell pepper, finely diced
    • 1 x scallion, thinly sliced Dark green lettuce leaves for serving, (optional)

    Directions

    1. The distinctive flavor of fresh dill accents this substantial salad. Dry dill just doesn't have the same punch, so do not be tempted to substitute it.
    2. In large bowl, mix yogurt, mayonnaise, dill, parsley, tarragon if using and lemon juice till well blended.
    3. Add in beans, pickle, zucchini, bell pep- per and scallion and toss gently.
    4. Season with salt and freshly grnd pepper. Serve over lettuce leaves or possibly cover and chill up to 1 hour.

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