Zucchini And Beet Salad With Black Beans

• 2 Medium sized zuchini
• 1 Beet
• 1 handful green pea pods
• 1 tablespoon Apple cider vinegar
• 1 teaspoon Olive oil
• 2 tablespoons Black beans
• 1 tablespoon Cilantro leaves
• 1 teaspoon Sliced pickled jalapenos
• 1 pinch Sea salt and black pepper

1. Slice zucchini into 3/8 inch think rounds and place in salad bowl. Peel beet then chop into bite-sized, but uneven, pieces. Add to bowl. Take pea pods and slice them into strips before adding to the other ingredients.
2. In a smaller bowl, combine the pickled jalapenos (with a little spicy brine), olive oil and vinegar. Stir, then pour into the bowl. Add cilantro leaves, a sprinkle of sea salt and black pepper. Toss the ingredients, then put the bowl in the fridge for a few hours until the zucchini turn red.
3. Remove salad from fridge, toss again, then use tongs to place in serving bowl or plate. Top with a tablespoon of black beans.
4. *I sometimes add leftover veg to jalapeno brine, which gives them a little kick. This photo has a little spicy cabbage and sliced red bell pepper in addition to the official ingredients.

zuchini, handful green pea pods, apple cider vinegar, olive oil, black beans, cilantro, jalapeufos, salt

Taken from food52.com/recipes/73214-zucchini-and-beet-salad-with-black-beans (may not work)