Vegetales Recipe

Prepare vegetables

Wash the zucchini, green beans and carrots. Trim the ends from the green beans. Quarter the zucchini lengthwise then slice into 1/4-inch half-moons. Peel the carrots and cut into 1/4-inch coins or matchsticks.

If using fresh corn, remove kernels from the cob. If frozen, thaw and drain any excess water.

If black beans are canned, drain and rinse them. Set aside to warm with vegetables later.

Sauté vegetables

Heat a large skillet or sauté pan over medium-high heat. Add 1 tablespoon of olive oil. When shimmering, add the carrots and green beans first and sauté for 4 minutes, stirring occasionally, until they begin to soften. Add the zucchini and corn, season with 1/2 tsp salt, 1/2 tsp black pepper, 1 tsp ground cumin and 1/2 tsp smoked paprika. Continue to cook for 4–6 minutes until zucchini is tender-crisp and corn is warmed through.

Stir in the black beans and the remaining 1 tablespoon olive oil. Cook for 1–2 minutes to heat the beans through, being careful not to overcook. Taste and adjust seasoning with additional salt and pepper if needed. Remove from heat and squeeze a little lime juice over the vegetables (reserve lime wedges for serving). Keep warm.

If you do not have pre-cooked beets, roast whole beets wrapped in foil at 400°F (200°C) for 45–60 minutes until tender; cool, peel and roughly chop. Allow cooked beets to come to room temperature.

Blend the salsa

In a blender or food processor, combine the cooked chopped beets, tomato (quartered), white onion (roughly chopped), garlic clove, cilantro, lime juice, olive oil, apple cider vinegar, salt and black pepper. If you want heat, add the seeded half jalapeño. Pulse to a coarse salsa texture — you want some texture, not a smooth purée. Taste and adjust salt, lime or vinegar to balance acidity and sweetness.

Transfer the beet salsa to a bowl and refrigerate for at least 20 minutes to let flavors meld. Bring to room temperature before serving if the vegetables are warm, or serve chilled contrastingly.

Arrange the warm vegetable and bean mixture on a serving platter or individual plates. Spoon several tablespoons of Salsa de la Novia over the vegetables or serve the salsa on the side for guests to add as desired.

Garnish with extra chopped cilantro if available and serve with lime wedges. This dish works as a side or a vegetarian main with rice, quinoa or warmed tortillas.