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
1 tbsp.
Salad:
¼ cup
GOYA® Mayonnaise
¼ cup
GOYA® Balsamic Vinegar
1 tbsp.
Dijon mustard
1 tbsp.
GOYA® Minced Garlic
1 tbsp.
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
You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!
Learn How It WorksDirections
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.
You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!
Learn How It Works