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.
Ingredients
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
Method
Cook the black beans with the chili flakes and salt after the beans are tender
Grate the zucchini on the widest tooth of the box grater
Strip and wash the kale and cut into ribbons
Sprinkle the kale with a pinch of salt and massage until the kale is tender
Combine the squash and kale with the vinegar and olive oil with a pinch of salt
Drain the beans (this liquid is great for soups etc)