This is a print preview of "Shredded Zucchini and Black Bean Salad" recipe.

Shredded Zucchini and Black Bean Salad Recipe
by Catherine Pappas

Shredded Zucchini and Black Bean Salad

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

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
  Servings: 6

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

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