Shredded Zucchini and Black Bean Salad

Catherine Cappiello Pappas

By
@LadyGourmet

The days grow shorter; though summer lingers gently on.
Here is a light salad to enjoy those evenings by.


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Rating:

Comments:

Serves:

6

Prep:

10 Min

Method:

No-Cook or Other

Ingredients

2 zucchini – shredded with skin
1 vine ripe tomato – diced
½ red onion – sliced thin
15 oz. can of black beans – drained and rinsed
1 clove of garlic – chopped fine
1 tsp. dried oregano
½ tsp. salt
½ tsp. black pepper
¼ tsp. red pepper flakes
juice of ½ lemon
4 tbs. olive oil

Directions Step-By-Step

1
In a medium sized bowl combine the zucchini, onion, tomato and garlic.
Drain and rinse the beans and add them to the salad; add the seasonings and toss gently.
In a small cup combine the lemon juice and olive oil and stir. Pour over the salad and once again give a toss.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Collection: Fresh Finds
Other Tags: Quick & Easy, Healthy