Grilled Vegetable and Bean Salad

Grilled Vegetable and Bean Salad
Grilled Vegetable and Bean Salad

Print Recipe

Prep time

35m

Total time

45m

Yields

6-8

Servings

Add to Recipe Box

Buy all ingredients to make this recipe from your local grocer:

What's this?

Share this recipe using:

  • About this Recipe
  • More Recipes like this
La Cocina Goya

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!

More
  • Ingredients
  • Directions

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® Chick Peas, drained and rinsed

2 cups

shredded red cabbage

2 cups

shredded green cabbage

2 tbsp.

finely chopped fresh parsley

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.

New from Goya

Recipe Tags

Appetizers & Snacks on dishes-desserts Breakfast & Brunch on dishes-desserts Salads on dishes-desserts Main Dishes on dishes-desserts Side Dishes on dishes-desserts Desserts & Drinks on dishes-desserts BBQ & Grilling on favorites Game Day on favorites Movie Night on favorites CIA Recipes on favorites Main Dishes on myplate Side Dishes on myplate Salads on myplate Desserts & Drinks on myplate Appetizers & Snacks on myplate Summertime on myplate Caribbean on by-region Mexico on by-region South America on by-region Central America on by-region Spain on by-region Under 40 on recipe-filter Summer on recipe-filter Summer Grilling on recipe-filter

Recipe Reviews

No Reviews Yet

Return

Kitchen View

Print