Raw Zucchini, Kale, and Black Bean Salad

Raw zucchini will stay crispy and creamy as long as it is not salted ahead of time. Dress this salad at the last minute and serve either with warm or room temperature beans. 

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2 zucchini and or summer squash
1 bunch of kale
1 C black beans dried or 2 12oz tin cooked beans
1 tsp chili flakes
1/4 C olive oil
2 T white wine vinegar
1/2 tsp salt


  1. Cook the black beans with the chili flakes and salt after the beans are tender
  2. Grate the zucchini on the widest tooth of the box grater
  3. Strip and wash the kale and cut into ribbons
  4. Sprinkle the kale with a pinch of salt and massage until the kale is tender
  5. Combine the squash and kale with the vinegar and olive oil with a pinch of salt
  6. Drain the beans (this liquid is great for soups etc) 
  7. Place the beans on the bottom of the bowl
  8. Top with the squash salad and serve