GRILLED ZUCCHINI AND BEAN SALAD {mexican made easy}

Photo by JANINE W.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tablespoon fresh lime juice {1 lime}

  • 2

    tablespoon red wine vinegar

  • 1/4

    cup olive oil + {1.75oz}

  • Salt and fresh ground black pepper

  • 1/2

    cup finely chopped red onion

  • 1/4

    cup chopped fresh cilantro

  • 2

    serrano chiles, stem, seed, fine chop

  • 2

    cloves garlic, minced

  • 1

    can white kidney beans, rinse, drain

  • 1

    can red kidney beans, rinse, drain

  • 3

    zucchini, cut lengthwise 1/2” thick slices

Directions

Prepare a barbecue or grill pan to med-high. In a medium glass bowl, whisk lime juice, vinegar and oil until slightly thickened. Season with salt and pepper. Add onions, cilantro, serrano chiles and garlic and toss gently until the vegetables are coated. Add beans and stir to combine. Season with salt and pepper. Brush zucchinis on both sides with olive oil. Sprinkle with salt and pepper. Grill on a lightly oiled grill rack until tender, turning over once, about 4 minutes per side. Cut crosswise into 1” pieces. Add to the bowl with the dressing and beans. Toss to combine and serve.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: