Summer Zucchini Salad

4 descent sized zucchini, cut into 1 inch quarter rounds.  Steam until tender. 

 While squash is steaming, mix together:

2 cups cherry tomatoes, cut into halves

1 medium onion, diced

1/2 cup chopped cilantro                                                                                                                      

 1/2 cup cooked black beans

When squash is just tender, remove from pot, cool then mix with the rest of the ingredients.  Chill for at least an hour before serving.

For a complete vegetarian meal, this goes great with cheese enchiladas and avocado.  You can also mix in 1/2 to 1 cup of corn into it for a truly colorful salad.