Black Beans add additional fiber and protein.
Servings: 6 – 1 cup servings
Prep time: 10 minutes
Total time: 20 minutes
I love summer squash and I’ve been seeing it lately in the store; however, the last time I stocked up on zucchini I didn’t quite get to it on time. Today I was determined to make something with zucchini and this salad is the result.
Zucchini is a great source of fiber, potassium and Vitamin C — to name a few. Add to it the fiber and protein from black beans and this salad quickly doubles as a vegetarian entree!
Try it for a simple, quick dinner or take it to your next barbecue this weekend!
Ingredients
- 3 Zucchinis, medium sliced into rounds
- 1 15 oz can Whole Kernel Corn, No Salt Added, drained and rinsed
- 1 15 oz can Black Beans, 50% Less Sodium, drained and rinsed
- 20 Grape Tomatoes sliced in half, lengthwise
Dressing
- 1 Tbsp Flax Seed Oil, Virgin
- 1 Tsp Chopped Basil, dried
- Juice from 1 lime
- 1/4 tsp No Salt
- Pepper
Toss zucchini, corn, black beans, and tomatoes into a large bowl (preferably one with a lid).
Mix dressing and pour over salad mix.
Cover with lid and toss/shake until well combined.
Serve and enjoy!
This salad is right up my alley. I love all of the fresh ingredients. I have saved this one to my recipe box. Thanks!
Thanks Dee! Have you tried it yet?
I love it! Will try it for the Fourth!
Thank you Eliot, did you try it for the Fourth? If so how did it fare?
This looks great! I’ve never used flax seed oil for dressing before. I can’t wait to try.
And you only have to use a little oil! Thanks Nikki please let us know how you liked it.
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