Shredded Zucchini And Black Bean Salad Recipes

CABBAGE, ZUCCHINI, AND BLACK BEAN SALAD

Cabbage, Zucchini, and Black Bean Salad image

The guy in charge of food samples at my local Trader Joe's was serving this today. Sounds a little unusual, but it's really good. This guy has a knack for putting things together and coming up with a winner. It was served on wedges of whole grain tortillas. A different vinegar could easily be subtituted if you're not near Trader Joe's

Provided by Zetty66

Categories Vegetable

Time 10m

Yield 1/2 cup, 10 serving(s)

Number Of Ingredients 8

Ingredients

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

SHREDDED ZUCCHINI AND BLACK BEAN SALAD

Shredded Zucchini and Black Bean Salad image

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

Provided by Catherine Cappiello Pappas @LadyGourmet

Categories Other Salads

Number Of Ingredients 11

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

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.

MEDITERRANEAN ZUCCHINI AND CHICKPEA SALAD

Mediterranean Zucchini and Chickpea Salad image

Chopped zucchini, chickpeas, tomatoes, and fresh basil in a light balsamic dressing. Or you can use red wine vinegar! Makes a great side dish or light lunch. Not necessary, but best if chilled at least a couple hours to let flavors blend.

Provided by ChristineM

Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 16

Ingredients

2 cups diced zucchini
1 (15 ounce) can chickpeas, drained and rinsed
1 cup halved grape tomatoes
¾ cup chopped red bell pepper
½ cup chopped sweet onion (such as Vidalia®)
½ cup crumbled feta cheese
½ cup chopped Kalamata olives
⅓ cup olive oil
⅓ cup packed fresh basil leaves, roughly chopped
¼ cup white balsamic vinegar
1 tablespoon chopped fresh rosemary
1 tablespoon capers, drained and chopped
1 clove garlic, minced
½ teaspoon dried Greek oregano
1 pinch crushed red pepper flakes
salt and ground black pepper to taste

Steps:

Mix zucchini, chickpeas, tomatoes, red bell pepper, onion, feta, Kalamata olives, olive oil, basil, vinegar, rosemary, capers, garlic, oregano, red pepper flakes, salt, and black pepper together in a large bowl.

Nutrition Facts : Calories 258.4 calories, Carbohydrate 19 g, Cholesterol 11.1 mg, Fat 18.5 g, Fiber 3.8 g, Protein 5.6 g, SaturatedFat 4 g, Sodium 514.6 mg, Sugar 4.8 g

RIO GRANDE BLACK BEANS & ZUCCHINI

Rio Grande Black Beans & Zucchini image

This is a favorite side dish that I like to serve with grilled chicken or pork chops. You can also add a can of niblet corn to this.

Provided by Melissa Spangler

Categories Vegetable

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

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.

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