Ribbon Salad with Carrots, Summer Squash, and White Beans

• 分量: 4 servings
• 調理時間: 15 minutes
• 総時間: 15 minutes

材料

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

手順

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.

栄養

• カロリー: 126.5 kcal
• 脂肪総量: 10.9 g
• 飽和脂肪: 1.5 g
• 不飽和脂肪: 8.9 g
• ナトリウム: 609.3 mg
• 炭水化物総量: 6.9 g
• 食物繊維: 2.3 g
• 糖質総量: 3.7 g
• タンパク質: 1.7 g