Zucchini, eggplant and bean salad
A bright and colorful zucchini, eggplant, and bean salad to freshen up your lunches and dinners. Serves 6, cooks in 20 minutes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
Ingredients
- 3 zucchini (360g)
- 2 eggplants (600g)
- 4 egg tomatoes (600g)
- 1 tablespoon cumin seeds
- 1/2 cup (125ml) extra virgin olive oil
- 1/3 cup (80ml) lemon juice
- 2 cloves garlic, crushed
- 1/2 teaspoon freshly ground black pepper
- 2 x 400g cans cannellini beans, rinsed, drained
- 1/2 cup firmly packed fresh coriander leaves
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