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.
yield
6 serving(s)
prep time
10 Min
method
No-Cook or Other
Ingredients For shredded zucchini and black bean salad
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2 zucchini – shredded with skin
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1 vine ripe tomato – diced
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½ red onion – sliced thin
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15 oz. can of black beans – drained and rinsed
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1 clove of garlic – chopped fine
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1 tsp. dried oregano
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½ tsp. salt
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½ tsp. black pepper
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¼ tsp. red pepper flakes
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juice of ½ lemon
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4 tbs. olive oil
How To Make shredded zucchini and black bean salad
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1In 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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