Grilled Zucchini and Bean Salad
You can never have too many side dish recipes, so give Grilled Zucchini and Bean Salad a try. Watching your figure? This gluten free and vegan recipe has 216 calories, 9g of protein, and 10g of fat per serving. This recipe serves 6. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up olive oil, kidney beans, lime juice, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 28 minutes.
Instructions
Watch how to make this recipe.
Prepare a barbecue or grill pan to medium-high.
In a medium glass bowl, whisk the lime juice, vinegar and oil until slightly thickened. Season with salt and pepper.
Add the red onions, cilantro, serrano chiles and garlic and toss gently until the vegetables are coated.
Add the beans and stir to combine. Season with salt and pepper.
Brush the zucchinis on both sides with olive oil.
Sprinkle with salt and pepper. Grill the zucchini on a lightly oiled grill rack until tender, turning over once, about 4 minutes per side.
Cut the zucchini crosswise into 1-inch pieces.
Add the zucchini to the bowl with the dressing and beans. Toss to combine and serve.