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.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe 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
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Roasted Eggplant and Zucchini Salad
ah7.fit
Eggplant and Zucchini Saute
mealplans.cooksmarts.com
Grilled Eggplant and Zucchini Vegetable Salad
vegnews.com
Baked Vegetable and White Bean Salad - Grains & Legumes Nutrition Council
glnc.org.au
Zucchini Salad Recipe 2023 with Pictures Step by Step
foodrecipeshub.com
Italian Zucchini Flower Salad with White Beans
mindfood.com
Eggplant and tomato salad
womensweeklyfood.com.au
Green bean and tomato salad
womensweeklyfood.com.au