Grilled Vegetable and Bean Salad

Name: Grilled Vegetable and Bean Salad
Prep time: 35M
Total time: 45M
Yield: 6-8 Servings
Ingredients: 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; ⅓ cup GOYA® Extra Virgin Olive Oil; 1 tbsp. GOYA® Adobo All-Purpose Seasoning with Pepper; ¼ cup GOYA® Mayonnaise; ¼ cup GOYA® Balsamic Vinegar; 1 tbsp. Dijon mustard; 1 tbsp. GOYA® Minced Garlic; 1 tbsp. GOYA® Adobo All-Purpose Seasoning with Pepper; ¼ cup GOYA® Extra Virgin Olive Oil; 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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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® <a title="Dark Kidney Beans" href="https://goya.com/en/products/dark-kidney-beans" data-udi="https://goya.com/en/products/dark-kidney-beans">Dark Red Kidney Beans</a> and GOYA® <a title="Chick Peas Can" href="https://goya.com/en/products/chick-peas-can" data-udi="https://goya.com/en/products/chick-peas-can">Chick Peas</a>. 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® <a title="Extra Virgin Olive Oil" href="https://goya.com/en/products/extra-virgin-olive-oil" data-udi="https://goya.com/en/products/extra-virgin-olive-oil">Extra Virgin Olive Oil</a> and a pinch of GOYA® <a title="Adobo with Pepper" href="https://goya.com/en/products/adobo-with-pepper" data-udi="https://goya.com/en/products/adobo-with-pepper">Adobo All-Purpose Seasoning with Pepper</a>. Divine!

Total Time

45m

Prep Time:35m

Yields:6-8 Servings

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Ingredients

Grilled Vegetables:

medium yellow zucchini, cut lengthwise into 1/2-inch-thick slices

medium green zucchini, cut lengthwise into 1/2-inch-thick slices

small purple eggplant, cut lengthwise into 1/2-inch-thick slices

small bulb fennel, cut lengthwise into 1/2-inch-thick slices, optional

medium red bell peppers, halved and seeded

⅓ cup

GOYA® Extra Virgin Olive Oil

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1 tbsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

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Salad:

¼ cup

GOYA® Mayonnaise

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¼ cup

GOYA® Balsamic Vinegar

1 tbsp.

Dijon mustard

1 tbsp.

GOYA® Minced Garlic

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1 tbsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

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¼ cup

GOYA® Extra Virgin Olive Oil

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2 cans(15.5 oz. each)

GOYA® Dark Kidney Beans, drained and rinsed

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2 cans(15.5 oz. each)

GOYA® Chick Peas, drained and rinsed

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2 cups

shredded red cabbage

2 cups

shredded green cabbage

2 tbsp.

finely chopped fresh parsley

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Directions

Kitchen View

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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