Marinated Navy Beans and Zucchini

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Dried dill just doesn’t have the same punch, so don’t be tempted to substitute it.

  • servingServings

Ingredients

  • 1/2 cup plain low-fat yogurt or soy yogurt
  • 1/4 cup mayonnaise or soy mayonnaise
  • 1/4 cup snipped fresh dill
  • 1/4 cup chopped fresh parsley
  • 1 Tbs. chopped fresh tarragon (optional)
  • 2 Tbs. fresh lemon juice or more to taste
  • 2 (15-oz.) cans navy or other white beans, rinsed and drained
  • 1 to 2 dill pickles, quartered lengthwise and thinly sliced (1 cup)
  • 1 medium zucchini, halved lengthwise and thinly sliced
  • 1 small red bell pepper, finely diced
  • 1 scallion, thinly sliced
  • Dark green lettuce leaves for serving (optional)

Preparation

  1. In large bowl, mix yogurt, mayonnaise, dill, parsley, tarragon if using and lemon juice until well blended.
  2. Add beans, pickle, zucchini, bell pepper and scallion and toss gently. Season with salt and freshly ground pepper. Serve over lettuce leaves or cover and refrigerate up to 1 hour.

Nutrition Information

  • Serving Size: 6 servings
  • Calories: 223
  • Carbohydrate Content: 29 g
  • Cholesterol Content: 7 mg
  • Fat Content: 8 g
  • Fiber Content: 9 g
  • Protein Content: 10 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 210 mg