Provencal White Bean Salad
Prep time
Cook time
Total time
Serves: 4-6
  • 2-3 medium zucchini
  • 2 tbsp olive oil
  • coarse salt & freshly ground black pepper
Bean Salad
  • 1 large shallot, diced
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 3 sprigs of fresh oregano, optional
  • 2 cups cooked cannellini beans or 1x (14 oz) can, rinsed & drained
  • large handful of basil leaves, green & purple
  1. Preheat your grill to high.
  2. For the zucchini, trim away the ends and slice into planks, about 1-inch thick. Drizzle with olive oil and season with salt and pepper.
  3. To prepare the salad, add the shallots, olive oil, red wine vinegar, dried oregano, and fresh oregano sprigs to a large bowl. Mix well to combine. Let the mixture sit out at room temperature to marinate while you grill the zucchini. It will lessen the raw onion flavor in the shallots.
  4. Grill the zucchini until lightly charred, about 2 minutes per side. Transfer to a cutting board. When cool enough to handle, dice into bite-sized pieces.
  5. Stack the basil leaves on top of each other. Cut across into thin 'ribbons.'
  6. Add the zucchini, beans and basil to the to the bowl. Season lightly with salt and pepper and toss well. Give it a taste, and add more vinegar or seasoning to balance the flavors.
  7. Serve right away or chill up to there hours before eating.
Recipe by The Clever Carrot at