Zucchini Salad

I call this recipe the zucchini salad, but it has a lot more in it than zucchini. It is a nice accompaniment to grilled sausage or even steaks. Martha Stewart calls this her Minestrone Salad and you can see why.

Ingredients--serves 4

1 zucchini (cut it into 1/2-inch pieces)
green beans (4 ounces, cut into 1-inch pieces)
1 teaspoon coarse salt, plus more for seasoning, ground pepper
8 ounces gemelli or other pasta, such as penne or rotini
4 tablespoons extra-virgin olive oil
1 small onion, cut into 1/4-inch dice
2 cloves garlic, minced ( I like to use more)
1 carrot, peeled and cut into 1/2-inch dice
1 1/4 cups corn kernels, cut from 1 ear, or frozen
2 tablespoons balsamic vinega
One 15-ounce can cannellini beans, rinsed and drained
1 pound assorted tomatoes, roughly chopped

Directions

1. Cook pasta according to the directions. Drain the pasta and rinse under cold water.
2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and garlic, and cook until they begin to soften, about 2 minutes. Add carrot, and cook until it softens, about 4 minutes. Add zucchini, green beans, and corn. Cook until vegetables are tender, stirring occasionally, 10 to 15 minutes more. Season with salt and pepper. Transfer to a medium bowl to cool. Stir in remaining 2 tablespoons olive oil, vinegar, beans, tomatoes, and reserved pasta. Season to taste with more salt and pepper, if desired. Serve chilled or at room temperature.

This is a light and fresh zucchini salad that will provide you with many of the days required nutrients. This recipe came directly from the Martha Stewart website.