Best Shredded Zucchini And Black Bean Salad Recipes

Shredded Zucchini and Black Bean Salad image

Provided by Catherine Cappiello Pappas @LadyGourmet

Number Of Ingredients 11

- 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

Steps:

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.

Rio Grande Black Beans & Zucchini image

Provided by Melissa Spangler

Categories Vegetable

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 teaspoon oil
1 onion, chopped
1/2 bell pepper, chopped
2 zucchini, sliced
1 (4 ounce) can black olives, sliced
1 (15 ounce) can black beans, drained
1 (10 ounce) can Rotel Tomatoes
1 teaspoon garlic powder
1 teaspoon chili powder
2 teaspoons cumin
1/4 teaspoon pepper
1 teaspoon salt
1/2 teaspoon oregano

Steps:

Saute onions & bell peppers in oil until tender.
Add Rotel tomatoes, mix well and cook for about 5 minutes.
Add black beans, zucchini and remaining ingredients, mix well and cook for about 15-20 minutes on low heat.
Top with shredded cheddar or monterrey jack cheese if desired.

Cabbage, Zucchini, and Black Bean Salad image

Provided by Zetty66

Categories Vegetable

Time 10m

Yield 1/2 cup, 10 serving(s)

Number Of Ingredients 8

10 ounces shredded green cabbage
5 zucchini, sliced into 1/4-inch coins
15 ounces black beans, can undrained
3 tablespoons cilantro, chopped
1 orange, juice of
1/4-1/2 teaspoon crushed red pepper flakes
2 tablespoons olive oil
2 tablespoons orange muscat champagne vinegar

Steps:

Combine cabbage, zucchini, beans, and cilantro in a large bowl. Mix well. Squeeze orange juice over vegetables.
Wisk pepper flakes, vinegar, and oil together. Pour over vegetables and toss to mix. Serve immediately or chill.

Nutrition Facts : Calories 91, Fat 3.1, SaturatedFat 0.5, Sodium 15.6, Carbohydrate 13.1, Fiber 4.4, Sugar 3.5, Protein 4.4