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Be captivated by the fantastic flavors of this delicious Grilled Vegetable and Bean Salad, perfect to enjoy outdoors on summer days. Make it easily with GOYA® Dark Red Kidney Beans and GOYA® Chick Peas. Just grill yellow and green zucchini, eggplant and red bell peppers to perfection. When they're done, toss the vegetables and beans in a bowl and dress the salad with rich, intense flavor of GOYA® Extra Virgin Olive Oil and a pinch of GOYA® Adobo All-Purpose Seasoning with Pepper. Divine!
Ingredients
Grilled Vegetables:
1
medium yellow zucchini, cut lengthwise into 1/2-inch-thick slices
1
medium green zucchini, cut lengthwise into 1/2-inch-thick slices
1
small purple eggplant, cut lengthwise into 1/2-inch-thick slices
1
small bulb fennel, cut lengthwise into 1/2-inch-thick slices, optional
2
medium red bell peppers, halved and seeded
Salad:
¼ cup
GOYA® Mayonnaise
¼ cup
GOYA® Balsamic Vinegar
1 tbsp.
Dijon mustard
1 tbsp.
GOYA® Minced Garlic
2 cans (15.5 oz. each)
GOYA® Dark Red Kidney Beans, drained and rinsed
2 cans (15.5 oz. each)
GOYA® Chick Peas, drained and rinsed
2 cups
shredded red cabbage
2 cups
shredded green cabbage
2 tbsp.
finely chopped fresh parsley
Directions
Step 1
Grilled Vegetables: Toss together yellow and green zucchini, eggplant, fennel (if using), red peppers, oil and adobo seasoning.
Step 2
Preheat grill to medium-high heat, grease grates well. Grill vegetables for 3 to 5 minutes per side or until tender and grill marked. Let cool completely; cut into bite-size pieces.
Step 3
Salad: Whisk together mayonnaise, vinegar, mustard, garlic and Adobo seasoning; gradually whisk in oil. Toss together kidney beans, chickpeas, chopped grilled vegetables and dressing.
Step 4
On serving plate, arrange red and green cabbage. Spoon salad over top. Garnish with parsley.
Note: When cooking eggplant, make sure to cook until tender and softened. Undercooked eggplant has an unpleasant spongy texture.
New from Goya
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