Grilled Vegetable and Bean Salad

Grilled Vegetable and Bean Salad
Grilled Vegetable and Bean Salad

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Prep time

35m

Total time

45m

Yields

6-8

Servings

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  • About this Recipe
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  • Ingredients
  • Directions

Ingredients

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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:

1 tbsp.

Dijon mustard

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

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Directions

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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.

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