Shredded Zucchini and Black Bean Salad

Catherine Cappiello Pappas


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


☆☆☆☆☆ 0 votes

10 Min
No-Cook or Other


  • ·
    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

How to Make Shredded Zucchini and Black Bean Salad


  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.

Printable Recipe Card

About Shredded Zucchini and Black Bean Salad

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

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