shredded zucchini and black bean salad

Name: Shredded Zucchini and Black Bean Salad
Prep time: 10 min
Yield: 6
Cuisine: American
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

85 Pinches 1 Photo

Catherine Cappiello Pappas

Amityville, NY

Updated on Jul 23, 2014

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

Rate

prep time 10 Min

cook time

method No-Cook or Other

yield 6 serving(s)

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

How To Make shredded zucchini and black bean salad

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.
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