Marinated Navy Beans and Zucchini
Dried dill just doesnt have the same punch, so dont be tempted to substitute it.
½ cup plain low-fat yogurt or soy yogurt
¼ cup mayonnaise or soy mayonnaise
¼ cup snipped fresh dill
¼ cup chopped fresh parsley
1 Tbs. chopped fresh tarragon, optional
2 Tbs. fresh lemon juice
2 15-oz. cans navy or white beans, rinsed and drained
2 dill pickles, quartered lengthwise and thinly sliced (1 cup)
1 medium zucchini, halved lengthwise and thinly sliced
1 small red bell pepper, finely diced
1 green onion, thinly sliced
lettuce leaves for serving (optional)
- In large bowl, mix yogurt, mayonnaise, dill, parsley, tarragon if using and lemon juice until well blended.
- Add beans, pickle, zucchini, bell pepper and green onion and toss gently. Season with salt and freshly ground pepper. Serve over lettuce leaves or cover and refrigerate up to 1 hour.