Cumin Zucchini Salad with Pinto Beans and Roasted Red Peppers | @naturallyella

I will be the first to admit that pinto beans are a bit underutilized in my kitchen. One of my favorite lunch spots that serves up vegetarian tacos overflowing with vegetables and pinto beans has encouraged me to branch out more. This zucchini salad is my start and I feel the perfect companion for these tacos (and as you might already know, I’m a fan of the cumin and zucchini combination). This salad works well as a summer side dish, picnic salad, or packed in a lunch with a few tortilla chips.

1 review

Cumin Zucchini Salad with Pinto Beans

Preparation 5 mins 2017-07-23T00:05:00+00:00 Cook Time 25 mins 2017-07-23T00:25:00+00:00 Serves 2 large servings, 4 side servinges     adjust servings Calories 517 kcal
Cumin Zucchini Salad with Pinto Beans and Pepitas | @naturallyella

A perfect summer salad featuring cumin roasted zucchini tossed with pinto beans. 

Ingredients

  • 2 cups medium zucchini see note, roughly 3 diced
  • 1/2 cup diced onion
  • 2 teaspoons olive oil
  • 1 1/2 teaspoons cumin
  • 1/4 teaspoon salt
  • 1 roasted red pepper see note
  • 1 can pinto beans about 1 1/2 cups, drained and rinsed
  • 1/3 to 1/2 cup minced cilantro
  • 1/4 cup pepitas
  • 1 lime
  • Salt as needed

Instructions

  1. Preheat oven to 400˚ F. Cut zucchini into 1/4" cubes and place on a sheet tray covered with parchment paper. Add onions and drizzle with olive oil, cumin, and salt. Toss until everything is well combined. Roast for 25 minutes or until the zucchini and onion start to brown.
  2. In a bowl, combine pinto beans, red pepper, cilantro, and pepitas. Once the zucchini is done, add to the bowl and toss to combine. Squeeze lime juice over the top, taste, and add salt as needed.

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Recipe Notes

Recipe Notes

Tips & Tricks: While it's not necessary, I recommend salting the zucchini (like this method) before cubing and roasting. It helps draw out the moisture and leaves the zucchini less soggy.

I love the flavor of the roasted red peppers but if you're a texture person, I would recommend using raw red peppers in place of the roasted to add a bit more crunch to the salad.

Stock up: get the pantry ingredients you will need: pinto beans, peppers, zucchini

Nutrition: see the information.

Nutrition Facts
Serving Size
Amount Per ServingAs Served
Calories 517 kcal Calories from fat
% Daily Value

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories2000
Total FatLess than65g
Sat FatLess than25g
CholesterolLess than300mg
SodiumLess than2,400mg
Total Carbohydrate300g
Dietary Fiber25g

Zucchini Salad

variations

In addition to the suggestions below, you could potentially make this a raw salad. I would recommend cutting into a smaller dice, using scallions in place of the onions, and using the fresh red peppers.

Grains: You can easily bulk up this salad by adding a cup or so of cooked grains. A few of a my favorite include sorghum, spelt, or quinoa.

Summer Squash: While I opted to stick with just zucchini, any summer squash would work.

Spice: If you’re in to spicier foods, add a pinch or so of chipotle or cayenne pepper to the zucchini. I love the extra bit of heat either spice brings to the overall dish.

Cumin Zucchini Salad with Pinto Beans and Pepitas | @naturallyella