Grilled Vegetable and Bean Salad
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
⅓ cup
GOYA® Extra Virgin Olive Oil
Salad:
¼ cup
GOYA® Mayonnaise
¼ cup
GOYA® Balsamic Vinegar
1 tbsp.
Dijon mustard
1 tbsp.
GOYA® Minced Garlic
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
About
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!
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.