Serve this dish on its own, as a side, or with corn chips for dipping. Use it to top rice, quinoa, bulgur wheat, breakfast burritos, fried eggs, crispy potatoes, taco salad, or crostini.
Serve this dish on its own, as a side, or with corn chips for dipping. Use it to top rice, quinoa, bulgur wheat, breakfast burritos, fried eggs, crispy potatoes, taco salad, or crostini.
In a bowl, grate the Zucchini (260 g) and Carrots (150 g).
Step 2
Chop up the Tomatoes (90 g) and Jalapeño Pepper (1/2). Mince the Garlic (1 clove) and Fresh Chives (6 g) and add them all to the bowl.
Step 3
Whisk in the Balsamic Vinegar (30 mL) and Ground Black Pepper (to taste) in a separate bowl. Pour in some Olive Oil (as needed). Add to the grated vegetables. Toss with Canned Black Beans (275 g) and season with Salt (to taste) and Paprika (2 g).
Step 4
Taste and adjust seasoning if needed. Let stand about 10 minutes before serving.
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