Shredded Zucchini and Black Bean Salad Recipe
The days grow shorter; though summer lingers gently on.
Here is a light salad to enjoy those evenings by.
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
- 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.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 6 servings | |
| Calories 306 | |
| Calories from Fat 88 | 29% |
| Total Fat 10.02g | 13% |
| Saturated Fat 1.5g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 205mg | 9% |
| Potassium 1101mg | 31% |
| Total Carbs 42.34g | 11% |
| Dietary Fiber 10.3g | 34% |
| Sugars 3.63g | 2% |
| Protein 14.11g | 23% |
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