Grilled Summer Vegetable and Black Bean Salad
 
Prep time
Cook time
Total time
 
Recipe type: Side, Salad
Serves: 5
Ingredients
  • Dressing
  • 2 Tbsp canola oil
  • ¼ tsp ground cumin seed
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp fresh lime juice
  • ¼ tsp salt or more to taste
  • freshly ground pepper
  • Vegetables
  • 2 ears corn, husks removed
  • 12 okra pods
  • 2 jalapeno peppers
  • 1 red bell pepper
  • 6 green onions
  • 2 Tbsp high temperature cooking oil like rice bran or safflower
  • ½ tsp salt
  • freshly ground black pepper to taste
  • 1 14-oz can black beans, rinsed and drained
  • 2 Tbsp finely chopped fresh cilantro
Instructions
  1. Heat grill on high.
  2. Mix 2 Tbsp canola oil with cumin and microwave on high 1 minute (to heat the oil and get the cumin to release its flavor into the oil).
  3. Add cider vinegar, lime juice, salt and pepper and set aside.
  4. Rinse black beans and let drain.
  5. Wash fresh vegetables, pat dry and place in a large mixing bowl.
  6. Drizzle with 2 Tbsp high temperature oil, ½ tsp salt and pepper and toss to coat well. (I found it easier to do without the corn, and then pushed the other veggies aside and rubbed the excess oil in the bottom of the bowl on the corn.)
  7. Place oiled veggies on preheated grill and grill with cover down until charred on all sides. (Green onions only go about 1 min per side, okra 4 min per side, corn and pepper about 10-12 minutes rotating every few minutes. We’re not going for the puffed and blackened all over method of grilling peppers where you discard the skin – we’re going to keep the lightly charred skin and all its smoky goodness.)
  8. Let veggies cool enough to handle.
  9. Cut tops off peppers, remove seeds and chop.
  10. Slice kernels off corn cobs (and discard cobs or use for a stock).
  11. Slice off stem ends of okra pods and slice okra into about ¼-inch thick circles.
  12. Slice green onions – if any green tips are totally burned like paper you can discard those parts.
  13. Combine grilled vegetables, beans and cilantro.
  14. Stir dressing well to remix cumin and pour over vegetables. Toss well, taste, and adjust salt and pepper to your liking. Serve or refrigerate. (I think the flavors come through better if you let it get back to room temperature before serving.)
Recipe by Savory Nature at http://savorynature.com/2014/08/05/grilled-summer-vegetable-and-black-bean-salad/