Tex-Mex Zucchini Slaw
love_curry,8/1/00 2:50 pm

I came up with this one last night by combining two recipes that I got from one of my other recipe clubs. This one got rave reviews. The black beans, poblanos and chipoltes add a Mexian flair to an otherwise ordinary salad.

2 medium zucchini
1 sweet onion--sliced thin
1 1/2 tsp. salt
1/4 C. Apple cider vinegar
1 clove garlic, minced
Fresh basil to taste
1/4 c. olive oil
1 cup black beans, drained
1 poblano or bell pepper, cut into thin strips
1 chipotle in adobo sauce, minced

Cut zucchini in long thin strips. Place slices in bowl with the onions and toss with salt for 30 min. Rinse, drain and pat dry.

Combine vinegar, garlic, and basil. Gradually whisk in oil. Add zucchini, onions, bell or poblano and beans. Refrigerate, covered, at least 30 min. and up to 4 hrs. Just before serving, add chipotle. Toss to mix.


Back 2 Recipes
Back 2 The ClubHouse