Marinated zucchini salad

April 25, 2012 § 6 Comments

This past weekend, we celebrated the birthday of a very dear friend.  The menu was Tex-Mex, and we fired up the grill, and cooked fajitas.  Accompanying our meal, we had several delicious side dishes, including a marinated zucchini salad.

Marinated zucchini salad

5 tablespoons red wine or balsamic vinegar

2 cloves garlic, minced

¼ teaspoon dried thyme

½ cup olive oil

2 medium zucchini (about 6 ounces each)

1 can black beans, drained and rinsed

3 green onions, minced

1 jalapeno, minced

1 ripe avocado, pitted, peeled, and cut into ½-inch cubes (optional)

1/3 cup queso anejo cheese, or feta, cut into small cubes

salt and pepper, to taste

Combine vinegar, garlic, and thyme in large bowl.  Whisk in oil until well-blended.  Cut zucchini lengthwise into halves, then crosswise into ¼ inch slices.  Place in bowl with the dressing.  Stir in beans, onions, and jalapeno.  Refrigerate until serving.  At serving time, add avocado and cheese; season to taste.  Serves 6.

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