Zucchini and beet salad with black beans

By • September 19, 2017 0 Comments

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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

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Serves 2

  • 2 Medium sized zuchini
  • 1 Beet
  • 1 handful green pea pods
  • 1 tablespoon Apple cider vinegar
  • 1 teaspoon Olive oil
  • 2 tablespoons Black beans
  • 1 tablespoon Cilantro leaves
  • 1 teaspoon Sliced pickled jalapeños
  • 1 pinch Sea salt and black pepper
  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 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.
  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 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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