The days grow shorter; though summer lingers gently on.
Here is a light salad to enjoy those evenings by.
Shredded Zucchini and Black Bean Salad
- Total Time: 10 minutes
- Yield: 6 servings 1x
Ingredients
- 2 zucchini - shredded with skin
- 1 vine ripe tomato - diced
- 1/2 red onion - sliced thin
- 15 oz. can of black beans - drained and rinsed
- 1 clove of garlic - chopped fine
- 1 tsp. dried oregano
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. red pepper flakes
- Juice of 1/2 lemon
- 4 tbs. olive oil
Instructions
- 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.
- Prep Time: 10 minutes
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Also find this recipe here:
Cook Eat Share
Foodista
Key Ingredient
Just A Pinch
Foodie
Sarah Nenni Daher says
Catherine - this is going to be featured at tomorrow's Thank Goodness It's Thursday party! Congrats and we'll see you there.
Kathy says
This salad sounds marvelous! I'll share this with my daughter - perhaps we can share it for lunch one day! Have a great week,
Kathy