Zucchini Pasta Salad
Using Zucchini instead of Pasta
- Preparing Time: 20 minutes
- Total Time: 20 minutes
- Served Person: 2
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
dairy free
- salt and pepper to taste
- 1/4 teaspoon cumin
- 1 tablespoon lime juice
- 2 tablespoons olive oil
- 1/4 teaspoon chili powder
- 3/4 cup black beans
- 2 zucchini peeled and then spiralized
- 3/4 cup red kidney beans
- 1.5-2 ears corn
- 4 tablespoons pepitas
- 1 red bell pepper diced (about 3/4 - 1 cup)
- 3/4 cup onions diced - i like to use shallots
- 1/4 teaspoon mexican seasoning optional
- 2-3 tablespoons cilantro chopped
- 1/2 medium garlic cloves minced
- 1/2 lime juice from lime
- 1 avocado insides chopped
- Carbohydrate 61.0266250216529 g
- Cholesterol 0 mg
- Fat 27.6393331202235 g
- Fiber 23.7386060998255 g
- Protein 21.9091606285675 g
- Saturated Fat 4.45732081156605 g
- Serving Size 1 1 Serving (615g)
- Sodium 323.303286459571 mg
- Sugar 37.2880189218274 g
- Trans Fat 1.56389974985526 g
- Calories 545 calories
1. In a saucepan, place in your corn and then enough water to cover the corn completely. Boil the water and after 2-3 minutes, pour corn into a colander, drain, pat dry and shave off kernels into a large bowl, using a knife. Set aside. 2. Combine all of the ingredients for the dressing and place in a food processor. Pulse until creamy and place aside, in the refrigerator. 3. In the bowls with the corn, add zucchini noodles, pepitas, beans cumin, Mexican Seasoning, chili powder, red bell peppers and onions. Pour in about 1/2 cup of avocado dressing and mix thoroughly to combine. Add more if desired. Top with more pepitas and serve.
