This is a salad that both vegan, vegetarian or anyone for that matter will LOVE. My amazingly talented sister Candy made it for our family when we went to visit them in California this past summer. We all loved loved loved it! I have made it several times upon returning home…and we have only been home about a month!

The finished product. Isn't it beautiful? Tastes so GOOD!


3 to 4  zucchini (adjust quantity depending on the size) I used a medium sized.

1 can cannellini beans (or any white bean)

1 ripe avocado

3 or 4 cobs of corn

Sun dried tomatoes (package w/out oil)


One half cup or so of olive oil

one small shallot cut into tiny slices

juice of lemon to taste

1 garlic clove

salt to taste

Mix together with a shaker cup and your good to go.

Peel zucchini with a potato peeler lengthwise until you fill the bowl, Do NOT try to slice with a knife…the best part of this dish is the way the zucchini is sliced with the potato peeler. Trust me on this one. Cook corn and then cut off of cob (you can use canned corn “yuck” if you want to) but it will NOT be as good.  Add cubed avocado, the can of white beans and cut up your sun-dried tomatoes into strips.  Make your dressing up about an hour ahead of time so it has time to sit,  as it gets better the longer it sits (like a good sauce)…always better the next day. Pour the dressing over the salad and mix gently so as not to mash up the avocado and then EAT. You can thank me later….and I DO expect a thank you!!



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Kate Coury's Farmhouse