Marinated Navy Beans & Zucchini

1/2 cup plain yogurt
1/2 cup mayonnaise
1/4 cup snipped fresh dill
1/4 cup chopped fresh parsley
2 Tbs lemon juice
2 (15 oz) cans navy or other white beans, rinsed and drained
2 dill pickles, quartered lengthwise and thinly sliced
1 medium zucchini, halved lengthwise and thinly sliced
1 small red bell pepper, finely diced
1 scallion, thinly sliced
dark green lettuce leaves for serving (optional)

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

Review: I made this last night and let it refrigerate for 24 hours. It was delicious. I was saddened by how little it made, as Mike and I both went back for seconds and then didn't have enough for lunches the next day (though we still had paella!).