Zucchini Bean Salad With Apple Cider-Pumpkin Seed Oil Dressing

Yield: 40 servings
Calories: 46
Rating:  This recipe has not been rated

This dish is loaded with protein and fiber and is great for dinner at home or lunch on the go. Kidney beans replenish your body's iron supply, and squash gives your body a good bit of dietary fiber. Pumpkin seeds add extra fiber and a great crunch.  


  • 1 15-oz can great northern beans, drained and rinsed
  • 1 15-oz can kidney beans, drained and rinsed
  • 1 tbsp capers, well rinsed
  • 1 cup sliced scallion (1/2 inch thick), both green and white parts
  • 1/2 cup chopped parsley
  • 2 medium zucchini, diced
  • 1 tsp fresh thyme or 1/2 tsp dry thyme
  • 2 cloves garlic, finely chopped
  • 1 tbsp pure maple syrup
  • 3 tbsp pumpkin seed oil
  • 1/4 cup raw apple cider vinegar
  • pinch of salt
  • freshly ground pepper
  • 1/4 cup raw pumpkin seeds


In a large bowl, combine beans, capers, scallion, parsley, zucchini, thyme, and garlic.

In a small bowl, whisk together maple syrup, pumpkin seed oil, vinegar, salt, and pepper.

Toss the salad in the dressing and top with pumpkin seeds.

Makes 5 cups.



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