Author Notes
Since starting the paleo diet last November, my cooking has opened up to more plant based recipes. There's always some new way to eat what I find in the produce aisle. —SEB Market BK
Ingredients
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2
Medium sized zuchini
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1
Beet
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1 handful
green pea pods
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1 tablespoon
Apple cider vinegar
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1 teaspoon
Olive oil
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2 tablespoons
Black beans
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1 tablespoon
Cilantro leaves
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1 teaspoon
Sliced pickled jalapeños
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1 pinch
Sea salt and black pepper
Directions
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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.
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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.
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Remove salad from fridge, toss again, then use tongs to place in serving bowl or plate. Top with a tablespoon of black beans.
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*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.
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