Insalata di Riso con Verdure e Fagioli

Name: Insalata di Riso con Verdure e Fagioli (Rice Salad with Vegetables and Beans)
Yield: For 6 Persons
Cuisine: Italy
Ingredients: 5 tablespoons extra virgin olive oil; 1 cucumber, peeled and diced into ¼-inch cubes; 1¼ cups long-grain rice; 1 yellow or red sweet bell pepper, quartered, seeded, cored, skinned raw with a peeler, and diced into ¼-inch cubes; 1 pound fresh cranberry beans (unshelled weight); or ½ cup dried, soaked overnight; or half a 19-ounce can, drained; Salt; 4 to 6 ripe plum tomatoes (depending on size), skinned raw with a peeler, seeded, and diced into ¼-inch cubes; 1 teaspoon oregano; Black pepper in a grinder; 6 to 8 fresh basil leaves, cut into narrow strips; 2 medium zucchini; ½ teaspoon garlic chopped very fine; ¼ cup freshly squeezed lemon juice

Rice Salad with Vegetables and Beans

Preparation info

For
6
Persons

Difficulty
Easy

Appears in

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

About

One of my favorites among all rice salads. The cooked ingredients—cranberry beans and diced boiled zucchini—are mingled with tomatoes, cucumbers, and bell peppers. The brisk olive oil and lemon dressing includes basil, garlic, and oregano.

Ingredients

2 medium zucchini
1 pound fresh cranberry beans (unshelled weight); or ½ cup

Europe
Italy
Salad
Vegan
Gluten-free
Mediterranean

Method

Soak the zucchini in cold water for at least 20 minutes.
If using fresh beans, shell them and wash the beans in cold water. If using dried beans, drain them of their overnight soak and rinse them in cold water. Put either fresh or soaked dried beans in a pot and pour in enough water to cover by at least 3