Ingredients
Vegetables
- 2 large orange carrots, cleaned and peeled
- 1 small (6-inch) zucchini
- 1 small (6-inch) yellow summer squash
Beans
- 1 (15-ounce) can cannellini beans
Dressing & Seasoning
- 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. Repeat this method for the zucchini and yellow summer squash, rotating each vegetable as you peel to ensure the ribbons are about 1-inch thick. Stop peeling when you reach the seeds. Add all the vegetable ribbons to a medium serving bowl.
- Prepare the beans: Open the can of cannellini beans and pour them into a fine mesh sieve. Rinse thoroughly under cold running water to remove excess salt and canning liquid. Gently shake dry and add the beans to the bowl with the shaved vegetables.
- Season: Add the minced mint, vinegar (either red wine or apple cider), extra virgin olive oil, kosher salt, and freshly ground black pepper to the bowl. Gently toss all ingredients together until everything is well coated with the dressing. Taste and adjust the seasoning as needed. Serve the salad immediately for optimal freshness.
Notes
- Use fresh, firm vegetables for the best ribbon texture and flavor.
- You can substitute cannellini beans with other white beans, such as great northern or navy beans.
- For a vegan version, this recipe is naturally vegan as it contains no animal products.
- This salad is best served fresh but can be refrigerated for up to one day; note that the ribbons may soften over time.
- If fresh mint is unavailable, you can substitute with fresh basil or parsley, but the flavor will differ.
- The salad can be customized by adding toasted nuts or seeds for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
