Recipe Image

Servings:

Bean and Veggie Mélange

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.

Total Time

10min

5.0

1 Rating

Author: De Ma Cuisine

Servings:

Ingredients

•

2 Tbsp

Balsamic Vinegar

•

1 clove

Garlic

•

2 Tbsp

Fresh Chives

•

1 tsp

Paprika

•

to taste

Salt

•

to taste

Ground Black Pepper

•

1 1/2 cups

GOYA® Black Beans

or Kidney Beans

•

2 cups

Zucchini

•

1 cup

Carrots

•

1/2 cup

Tomatoes

•

1/2

Jalapeño Pepper

•

as needed

Olive Oil

Cooking Instructions

In a bowl, grate the Zucchini (2 cups) and Carrots (1 cup) .

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.

Whisk in the Balsamic Vinegar (2 Tbsp) and Ground Black Pepper (to taste) in a separate bowl. Pour in some Olive Oil (as needed) . Add to the grated vegetables. Toss with GOYA® Black Beans (1 1/2 cups) and season with Salt (to taste) and Paprika (1 tsp) .

Taste and adjust seasoning if needed. Let stand about 10 minutes before serving.

Nutrition Per Serving

CALORIES

132

FAT

0.7 g

PROTEIN

7.7 g

CARBS

25.1 g