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RECIPE
12 INGREDIENTS4 STEPS10MIN

Bean and Veggie Mélange

5.0
1 Ratings
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DeMaCuisine
I love to cook and eat. I find joy in empowering people to eat well. Check out my blog, FB & Instagram (facebook.com/DeMaCuisine & @De_Ma_Cuisine)
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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.

10MIN

Total Time
DeMaCuisine
I love to cook and eat. I find joy in empowering people to eat well. Check out my blog, FB & Instagram (facebook.com/DeMaCuisine & @De_Ma_Cuisine)
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
2 Tbsp
Balsamic Vinegar
1 clove
1 tsp
to taste
1 1/2 cups
Canned Black Beans
or Kidney Beans
2 cups
1 cup
1/2 cup
to taste
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Nutrition Per Serving
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CALORIES
120
FAT
0.7 g
PROTEIN
6.8 g
CARBS
23.1 g

Directions

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Step 1
In a bowl, grate the Zucchini (2 cup) and Carrot (1 cup).
Step 2
Chop up the Tomato (1/2 cup) and Jalapeño Pepper (1/2). Mince the Garlic (1 clove) and Fresh Chives (2 tablespoon) and add them all to the bowl.
Step 3
Whisk in the Balsamic Vinegar (2 tablespoon) and Ground Black Pepper (to taste) in a separate bowl. Pour in some Olive Oil (to taste). Add to the grated vegetables. Toss with Canned Black Beans (1 1/2 cup) and season with Salt (to taste) and Paprika (1 teaspoon).
Step 4
Taste and adjust seasoning if needed. Let stand about 10 minutes before serving.

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Nutrition Per Serving
Calories
120
% Daily Value*
Fat
0.7 g
1%
Saturated Fat
0.2 g
1%
Trans Fat
--
--
Cholesterol
--
--
Carbohydrates
23.1 g
8%
Fiber
8.1 g
29%
Sugars
5.5 g
--
Protein
6.8 g
14%
Sodium
153.6 mg
7%
Vitamin D
--
--
Calcium
63.3 mg
5%
Iron
2.4 mg
13%
Potassium
641.6 mg
14%
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