12 INGREDIENTS 4 STEPS 10min

Bean and Veggie Mélange

RECIPE

5.0
1 Rating
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.
Bean and Veggie Mélange Recipe | SideChef
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.
De Ma Cuisine
Hi I'm Rachel. I love to cook and eat. I find joy in empowering people to eat well.
http://www.de-ma-cuisine.com
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De Ma Cuisine
Hi I'm Rachel. I love to cook and eat. I find joy in empowering people to eat well.
http://www.de-ma-cuisine.com
10min
Total Time
$0.87
Cost Per Serving

Ingredients

Servings
4
US / METRIC
30 mL
Balsamic Vinegar
1 clove
to taste
275 g
Canned Black Beans
or Kidney Beans
150 g
as needed
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
132
FAT
0.7 g
PROTEIN
7.7 g
CARBS
25.1 g

Cooking Instructions

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Step 1
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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Nutrition Per Serving
Calories
132
% Daily Value*
Fat
0.7 g
1%
Saturated Fat
0.2 g
1%
Trans Fat
--
--
Cholesterol
--
--
Carbohydrates
25.1 g
9%
Fiber
9.2 g
33%
Sugars
5.5 g
--
Protein
7.7 g
15%
Sodium
275.8 mg
12%
Vitamin D
--
--
Calcium
65.2 mg
5%
Iron
2.5 mg
14%
Potassium
683.2 mg
15%
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