White Bean Salad With Lemon And Parmesan - cooking recipe

Ingredients

2 (15 ounce) cans cannellini beans, rinsed and drained
2 small zucchini, quartered lengthwise and thinly sliced on the diagonal
3/4 cup green beans, thinly sliced on the diagonal
1/2 cup parmesan cheese, freshly grated
1/2 cup fresh basil leaf, torn
2 lemons, juice and zest of
2 tablespoons olive oil
coarse salt
ground pepper
1 pinch red pepper flakes (optional)

Preparation

In boiling water blanch the green beans for 2-3 minutes, and the zucchini for under 1 minute. Drain and rinse under cold water to stop the cooking process.
Combine all ingredients, including the cooked veggies, tossing gently to mix everything together.
Serve at room temperature.