Cumin Zucchini Salad with Pinto Beans by Um-Ums Defined

Cumin Zucchini Salad with Pinto Beans

by And D

Keywords: roast salad entree side gluten-free vegan vegetarian

Original Source: Naturally Ella


  • 2 medium zucchini, diced
  • 1/2 medium onion, diced
  • 1T olive oil
  • 1 1/2tsp cumin
  • 1/4tsp salt
  • 1 red pepper, roasted and diced
  • 1 (15oz) can pinto beans, drained and rinsed
  • 1/3C minced cilantro
  • 1/4C pepitas
  • juice of 1 lime
  • salt


  • Preheat oven to 400.
  • Line baking tray with parchment paper or non-stick silpat.
  • Place zucchini and onion on the prepped tray.
  • Toss with olive oil, cumin and a pinch of salt.
  • Roast at 400, until lightly browned. Toss halfway through to ensure even cooking.
  • While the onions and zucchini are cooking, toss beans, roasted red pepper, cilantro, and pepitas in a bowl.
  • Squeeze the juice of 1 lime over the bean mixture and stir to combine.
  • Allow the zucchini and onion to cool slightly.
  • Combine with the bean mixture.
  • Taste and add additional salt if needed.
  • Enjoy!