Three-Bean Salad with Grilled Zucchini and Avocado Dressing

Name: Three-Bean Salad with Grilled Zucchini and Avocado Dressing
Prep time: 15M
Total time: 19M
Yield: 4 Servings
Ingredients: 1 avocado, halved, pitted and peeled; ¾ cup water; ¼ cup Extra Virgin Olive Oil; 3 tbsp. Lemon Juice; 1 tsp. Minced Garlic; 1½ tsp. Adobo All-Purpose Seasoning with Pepper; 2 medium zucchini, thinly sliced into 1/8-inch ribbons; 2 medium yellow squash, thinly sliced into 1/8-inch ribbons; 4 cups packed baby arugula; 1 can Chick Peas; 1 can Great Northern Beans; 1 can Pinto Beans; 1½ cups Manzanilla Spanish Olives Stuffed with Minced Pimiento; ½ cup fresh mint leaves

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Total Time

19m

Prep Time:15m

Cook Time:4m

Yields:4 Servings

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Ingredients

avocado, halved, pitted and peeled

¾ cup

water

¼ cup

GOYA® Extra Virgin Olive Oil, plus more for brushing

3 tbsp.

GOYA® Lemon Juice, or fresh lemon juice

1 tsp.

GOYA® Minced Garlic

1½ tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper, plus more, to taste

medium zucchini, thinly sliced into 1/8-inch ribbons

medium yellow squash, thinly sliced into 1/8-inch ribbons

4 cups

packed baby arugula

1 can
(15.5 oz.)

GOYA® Chick Peas, drained and rinsed

1 can
(15.5 oz.)

GOYA® Great Northern Beans, drained and rinsed

1 can
(15.5 oz.)

GOYA® Pinto Beans, drained and rinsed

1½ cups

GOYA® Manzanilla Spanish Olives Stuffed with Minced Pimiento, halved

½ cup

fresh mint leaves

Directions

Kitchen View

Step 1

In bowl of blender, combine avocado, water, oil, lemon juice, garlic and Adobo. Blend on high until a smooth dressing forms, about 30 seconds. Set aside.

Step 2

Brush zucchini and squash with oil and sprinkle with Adobo, to taste. Add zucchini and squash to hot, greased grill grates. Grill for 1-2 minutes per side, until well-marked and tender.

Step 3

In large bowl, add arugula, beans, grilled zucchini and squash, dressing, olives and mint, and toss to combine. Season with additional Adobo, to taste, and serve.

How to Store the Salad

When meal prepping, store the salad in an airtight container to keep it fresh. Be sure to keep the dressing separate until you’re ready to eat. This salad will typically stay fresh in the refrigerator for 3 to 4 days. For easy tracking, label the container with the date.

How to Store the Salad

When meal prepping, store the salad in an airtight container to keep it fresh. Be sure to keep the dressing separate until you’re ready to eat. This salad will typically stay fresh in the refrigerator for 3 to 4 days. For easy tracking, label the container with the date.

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