Fresh, colorful, and versatile, rich in minerals, vitamins, water, and fiber, salads can be prepared well in advance and served either as a side dish or a main dish, depending on the quantity and variety of ingredients. Today I propose a rich, varied one, perfect as a main dish to enjoy for lunch or dinner. The vegetable and legume salad is completely vegetarian, very easy, tasty, and ideal even as a take-out lunch, it contains no gluten or lactose.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 lb zucchini
- 3 carrots
- 5 oz black olives
- 3 salad tomatoes
- 9 oz cooked beans (or other legumes of choice)
- to taste basil
- to taste fresh spring onion
- to taste fine salt
- to taste extra virgin olive oil
- to taste apple cider vinegar (optional)
Steps
Just a few and very easy steps to prepare our vegetable and legume salad.
1- Heat some water with 3 grams of fine salt.
2- Meanwhile, remove the waste parts from carrots and zucchini; then cut both vegetables into not too small cubes.
3- Wash and also cut the salad tomatoes into cubes and pit the olives.
4- As soon as the water comes to a boil, first add the carrots and cover; after one minute of cooking, also add the zucchini cubes and let cook for another two minutes (to keep the vegetables still crunchy).
5- After three minutes of cooking, immediately drain the vegetables and put them in a bowl to cool.
6- After ten minutes, add all the other ingredients, adjust salt, extra virgin olive oil, apple cider vinegar, some torn basil leaves, mix and let it season in the fridge, well covered, for an hour before enjoying this rich and complete vegetable and legume salad.
