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.
In a smaller bowl, combine the pickled jalapeños (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.
Remove salad from fridge, toss again, then use tongs to place in serving bowl or plate. Top with a tablespoon of black beans.
*I sometimes add leftover veg to jalapeño 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.