Description
Hearty, healthy, and brimming with plant-powered goodness, this Tex-Mex Zucchini Bean Salad delivers big flavor in every bite.
Ingredients
Scale
Skillet Ingredients:
- 1 medium (10 oz.) zucchini, unpeeled, diced *
- Sprinkle sea salt
Salad Ingredients:
- 1 red bell pepper, small dice
- 4 to 6 green onions, sliced
- 1 – [ 15.5 oz. can ] pinto beans, drained and rinsed
- 1 – [ 15.5 oz. can ] black beans, drained and rinsed
- 1 – [ 15.25 oz. can ] corn, drained
Dressing Ingredients:
- 1/3 cup tomato sauce
- 2 Tablespoons red wine vinegar
- 2 Tablespoons distilled white vinegar
- 1 Tablespoon lime juice
- 1 Tablespoon pure maple syrup (+/-)
- 1 Tablespoon tahini
- 1 Tablespoon nutritional yeast
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 ½ teaspoons smoked paprika (+/-)
- 1 ½ teaspoons regular chili powder (+/-)
- ½ teaspoon sweet paprika (+/-)
- ¼ teaspoon chipotle powder (+/-)
- Pinch 1 1/4 teaspoons sea salt (+/-) *
- Pinch to 1/8 teaspoon black pepper (+/-)
Instructions
- Place all the Dressing Ingredients into a small bowl, stir well until smooth and emulsified, refrigerate until ready to dress the bean salad.
- Place the diced zucchini into a large skillet, sprinkle with sea salt and sauté over medium-high heat for 4 to 5 minutes, then immediately remove from the skillet and onto a plate to prevent further cooking and set aside to come to room temperature.
- Place all the Salad Ingredients into a large bowl, including the room-temperature lightly-sauteed zucchini, mix well, then pour the dressing over the salad ingredients, and gently mix until the salad ingredients are thoroughly coated. Serve as a bean salad or inside a wrap.
Notes
Please reference the blog post for Tips for Success, Pantry Products Used, Storage and Freezing, and Kitchen Equipment Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Servings: 6 to 8 (makes 8 cups)