Description
This grilled veggie bean salad marries smoky charred zucchini and peppers with tender cannellini beans, sweet maple Dijon dressing, and bright parsley, offering a refreshing mix of textures and tangy-sweet flavor in every bite.
Ingredients
- 2 cups mixed salad greens
- 1 medium zucchini
- 1 medium red bell pepper
- 1 small red onion
- 1 cup cherry tomatoes
- 1 15 oz can cannellini beans
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 clove garlic
- 2 tablespoons fresh parsley
Instructions
- Preheat grill to medium-high heat and lightly oil the grates.
- Slice zucchini, bell pepper, and onion into 1/2-inch strips. In a bowl, toss the sliced vegetables with 1 tablespoon olive oil, half the salt, and half the pepper.
- Grill the vegetables for 3–4 minutes per side until lightly charred and tender. Remove from grill and let cool slightly.
- In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, minced garlic, remaining olive oil, salt, and pepper.
- Halve the cherry tomatoes and drain and rinse the cannellini beans. In a large bowl, combine salad greens, tomatoes, beans, and chopped parsley.
- Slice the grilled vegetables into bite-sized pieces and add to the salad bowl. Pour the dressing over and toss gently to coat.
- Taste and adjust seasoning as needed, then serve immediately.
Notes
- For a gluten-free option, check that the mustard contains no added wheat.
- Swap cannellini beans for black beans or chickpeas for variation.
- Salad can be prepared an hour ahead; store dressing separately and toss just before serving.
- To boost smokiness, use a charcoal grill or add a pinch of smoked paprika to the dressing.