Real Recipes From Real Home Cooks ®

shredded zucchini and black bean salad

Recipe by
Catherine Cappiello Pappas
Amityville, NY

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

yield 6 serving(s)
prep time 10 Min
method No-Cook or Other

Ingredients For shredded zucchini and black bean salad

  • 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.