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 Cooking Time

12

Ingredients
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
Kidney Beans
2 cups
1 cup
1/2 cup
to taste
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Directions

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Step 1
In a bowl, grate the Zucchini (2 cups) and Carrots (1 cup) .
Step 2
Chop up the Tomatoes (1/2 cup) and Jalapeño Pepper (1/2) . Mince the Garlic (1 clove) and Fresh Chives (2 Tbsp) and add them all to the bowl.
Step 3
Whisk in the Balsamic Vinegar (2 Tbsp) 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 cups) and season with Salt (to taste) and Paprika (1 tsp) .
Step 4
Taste and adjust seasoning if needed. Let stand about 10 minutes before serving.

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