I don't actually know why I called this a spring vegetable salad since I make it year round and adapt it to my needs and seasonal vegetable availability. It is based on London restaurant Saint John's famous parsley salad that they serve with bone marrow. I tend to make this as a meal salad rather than a side, though it would be very good in the summer with grilled meat. This particular incarnation of the dish is my favorite, fresh, filling and completely satisfying.
This makes 2 meal-sized portions.
1 large bunch Italian parsley, well-washed, dried, and roughly chopped
1 can cannellini beans, well rinsed and drained
1 medium zucchini, halved lengthwise and cut into thin crescent moons
10 cherry tomatoes, halved
1 Tbsp capers, very finely chopped
1 1/2 Tbsps red onion, very finely chopped
1 Tbsp red wine vinegar
1 1/2 Tbsps olive oil
This is a very easy salad to compose - the most important thing is chopping the parsley well and chopping the capers and red onion as finely as you can.
After that, all you have to do is combine all of the ingredients well and check for salt, adding more if the capers are not enough.
Bonus -- this salad tastes even better the next day!