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2 Bean Zucchini Salad (THM:E)


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2 Bean Zucchini Salad (THM:E)

The other day I was so hungry for a 3 Bean Salad. My Mom and Dad used to always make it in the summer time and it just sounded good.

Well, a few weeks ago I took advantage of a great deal on a small hand-held spiralizer on Amazon. I was looking for something to use it on and decided to come up with a Trim Healthy Mama friendly bean salad. Only with my salad, I used spiralized zucchini, along with peppers, kidney beans, and chickpeas. Oh wow! It was so good! For Trim Healthy Mama, this recipe falls under the E meal category due to the fact that it has beans in it that are higher in carbs. To make this salad a complete meal, just add some low fat protein such as salmon or cubed chicken breast. Yum!

Sugar-Free with Sheri

Now I can’t wait to share the recipe with you! It would make a great salad to make over the July 4th holiday. Even if you don’t have a spiralizer, you can still make this salad! Just chop up your zucchini instead of spiralizing it. Enjoy!

2 BEAN ZUCCHINI SALAD (THM:E)

Salad:

  • 3 small zucchini, raw, spiralized
  • 1 green bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 1 can light red kidney beans, drained
  • 1 can chickpeas, drained

Marinade:

  • 1 cup vinegar (distilled white)
  • 1/8 teaspoon Stevia powder
  • 1/8 teaspoon sea salt
  • 1 Tablespoon minced onion
  • 1/2 teaspoon minced garlic

Begin by mixing up the marinade in a small bowl. Allow to set and soften the onion and garlic while you prepare the veggies.

In a large bowl, mix all the vegetables and canned beans. Pour marinade over all and stir well.

You can eat immediately or store in the refrigerator over night to allow the marinade to work!

To make this a complete meal, just add a low fat protein, such as some turkey breast, salmon, or fat-free lunch meat.

PRINTABLE RECIPE:

Yields 8 servings

2 Bean Zucchini Salad (THM:E)
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Ingredients

    Salad
  • 3 small zucchini, raw, spiralized
  • 1 green bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 1 can light red kidney beans, drained
  • 1 can chickpeas, drained
  • Marinade:
  • 1 cup vinegar (distilled white)
  • 1/8 teaspoon Stevia powder
  • 1/8 teaspoon sea salt
  • 1 Tablespoon minced onion
  • 1/2 teaspoon minced garlic

Instructions

  1. Begin by mixing up the marinade in a small bowl. Allow to set and soften the onion and garlic while you prepare the veggies.
  2. In a large bowl, mix all the vegetables and canned beans.
  3. Pour marinade over all and stir well.
  4. You can eat immediately or store in the refrigerator over night to allow the marinade to work!
  5. To make this a complete meal, just add a low fat protein, such as some turkey breast, salmon, or fat-free lunch meat.

Nutrition

Calories

541 cal

Fat

10 g

Carbs

82 g

Protein

28 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
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https://sherigraham.com/2-bean-zucchini-salad-thme/

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6 Comments

  1. Delicious recipe. Thanks for sharing. I also used the marinade for a dreamfield pasta salad w/ chopped zucchini, yellow squash, peppers, onion, and tomatoes.
    1. Hi Maria, In the THM book, they reference salmon as being a low fat protein. You can make sure by looking at the fat count on the package and keeping under the fat limits for an E meal. Hope that helps!
    1. Hi Sally! Yes, you do need to drain the cans of beans! I think I included that in the recipe, but I will make sure to add it if I didn't. Thanks!

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