Marinated Navy Beans and Zucchini

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  1. In large bowl, mix yogurt, mayonnaise, dill, parsley, tarragon if using and lemon juice until well blended.
  2. Add beans, pickle, zucchini, bell pepper and scallion and toss gently.
  3. Season with salt and freshly ground pepper.
  4. Serve over lettuce leaves or cover and refrigerate up to 1 hour.