Herbed White Bean Salad with Olives

I found this recipe on Beyond the Peel's blog the other day and have made it twice now.  First as written, next time subbing fresh mint for the fresh basil and using fresh lemon juice for the vinegar.
Great both ways, but my preference was the second time round.  Great paired with Lamb Meatballs for a mini Mediterranean feast!

Herbed White Bean Salad with Olives:
(slightly adapted from Beyond the Peel's recipe)

1 can of cannellini beans (or 1 1/2 cups), drained and rinsed
1 cup Italian parsley, minced
~1/2 cup fresh mint, minced
zest and juice of 1/2 a large lemon
~1/4 cup sliced kalamata olives
salt and pepper to taste
~1 Tbs olive oil
optional:
1-2 raw zucchini sliced into very thin rounds (I use my mandoline), tossed with a little more olive oil, lemon juice and a touch of salt


In a bowl, mix together beans through olive oil.
Serve over the top of thinly sliced zucchini rounds.

Really great with Lamb Meatballs