Zucchini And Beet Salad With Black Beans – a delicious recipe with zuchini, handful green pea pods, Apple cider vinegar, Olive oil, Black beans, Cilantro. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Slice zucchini into 3/8 inch think rounds and place in salad bowl. Peel beet then chop into bite-sized, but uneven, pieces. Add to bowl. Take pea pods and slice them into strips before adding to the other ingredients.
2
In a smaller bowl, combine the pickled jalapenos (with a little spicy brine), olive oil and vinegar. Stir, then pour into the bowl. Add cilantro leaves, a sprinkle of sea salt and black pepper. Toss the ingredients, then put the bowl in the fridge for a few hours until the zucchini turn red.
3
Remove salad from fridge, toss again, then use tongs to place in serving bowl or plate. Top with a tablespoon of black beans.
4
*I sometimes add leftover veg to jalapeno brine, which gives them a little kick. This photo has a little spicy cabbage and sliced red bell pepper in addition to the official ingredients.
30
kcal
Calories
1
g
Fat
3
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 Medium sized zuchini, 1 Beet, 1 handful green pea pods, 1 tablespoon Apple cider vinegar, and more.
Yes, Zucchini And Beet Salad With Black Beans falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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