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Lukewarm salad of baby potatoes, zucchini & cannellini beans
Lukewarm salad of baby potatoes, zucchini & cannellini beans
530kcal Per person
18g Protein
75g Carbs
18g Fat
14g Fiber
Ingredients
- ½ pound baby potatoes (227 g)
- 2 sun-dried tomatoes
- 5 ounces cannellini beans (140 g)
- 1 zucchini
- 1 tablespoon olive oil (15 ml)
- 1 ½ teaspoon Italian seasoning (3 g)
Preparing this recipe
- Cook the baby potatoes according to the instructions on the package. Drain and let them cool down a bit.
- Cut the sun-dried tomatoes into strips and rinse the cannellini beans in a colander with cold water. Slice the zucchini.
- Mix the oil with half of the Italian seasoning. Brush the zucchini slices with the seasoned oil. Heat a grill pan and grill the zucchini slices in it for 4 minutes per side. Then let them cool down.
- Mix the baby potatoes, zucchini, sun-dried tomatoes and cannellini beans in a bowl. Sprinkle the remaining Italian seasoning over the mixture along with some pepper and salt and toss everything together.
Tip van FitChef
Garnish this lukewarm salad with fresh basil.
