Shredded Zucchini And Black Bean Salad Recipes

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ZUCCHINI SLAW

In Hickory, North Carolina, Nadeen Shrewsberry wouldn't think of squandering squash. "A friend gave me the recipe for this best-of-the-season slaw," she offers. "If you like the light taste of zucchini in a simple salad, you're sure to ask for a second helping of this one."

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 8



Zucchini Slaw image

Steps:

  • In a bowl, combine all ingredients; mix well. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 71 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 249mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

2 medium zucchini, coarsely shredded and squeezed dry
1/4 cup finely chopped onion
1 cup coarsely shredded carrots
3 tablespoons reduced-fat mayonnaise
1 tablespoon cider vinegar
1/2 teaspoon sugar
1/4 teaspoon salt
Dash pepper

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.

Provided by Catherine Cappiello Pappas @LadyGourmet

Categories     Other Salads

Number Of Ingredients 11



Shredded Zucchini and Black Bean Salad image

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.

- 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

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