Salad

Grilled Vegetable and Bean Salad

Grilled Vegetable and Bean Salad

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<p>Be captivated by the fantastic flavors of this delicious <em>Grilled Vegetable and Bean Salad</em>, perfect to enjoy outdoors on summer days. Make it easily with GOYA® <a title="Dark Kidney Beans" href="https://goya.com/en/products/dark-kidney-beans" data-udi="https://goya.com/en/products/dark-kidney-beans">Dark Red Kidney Beans</a> and GOYA® <a title="Chick Peas Can" href="https://goya.com/en/products/chick-peas-can" data-udi="https://goya.com/en/products/chick-peas-can">Chick Peas</a>. 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® <a title="Extra Virgin Olive Oil" href="https://goya.com/en/products/extra-virgin-olive-oil" data-udi="https://goya.com/en/products/extra-virgin-olive-oil">Extra Virgin Olive Oil</a> and a pinch of GOYA® <a title="Adobo with Pepper" href="https://goya.com/en/products/adobo-with-pepper" data-udi="https://goya.com/en/products/adobo-with-pepper">Adobo All-Purpose Seasoning with Pepper</a>. Divine!</p>

Total Time

45m

Prep Time:35m

Yields:6-8 Servings

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Ingredients

Grilled Vegetables:

1

<p>medium yellow zucchini, cut lengthwise into 1/2-inch-thick slices</p>

1

<p>medium green zucchini, cut lengthwise into 1/2-inch-thick slices</p>

1

<p>small purple eggplant, cut lengthwise into 1/2-inch-thick slices</p>

1

<p>small bulb fennel, cut lengthwise into 1/2-inch-thick slices, optional</p>

2

<p>medium red bell peppers, halved and seeded</p>

⅓ cup

GOYA® Extra Virgin Olive Oil

1 tbsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

Salad:

¼ cup

GOYA® Mayonnaise

¼ cup

GOYA® Balsamic Vinegar

1 tbsp.

<p>Dijon mustard</p>

1 tbsp.

GOYA® Minced Garlic

1 tbsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

¼ cup

GOYA® Extra Virgin Olive Oil

2 cans(15.5 oz. each)

GOYA® Dark Kidney Beans , drained and rinsed

2 cans(15.5 oz. each)

GOYA® Chick Peas , drained and rinsed

2 cups

<p>shredded red cabbage</p>

2 cups

<p>shredded green cabbage</p>

2 tbsp.

<p>finely chopped fresh parsley</p>

Directions

Kitchen View

Step 1

<p>Grilled Vegetables: Toss together yellow and green zucchini, eggplant, fennel (if using), red peppers, oil and adobo seasoning.</p>

Step 2

<p>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.</p>

Step 3

<p>Salad: Whisk together mayonnaise, vinegar, mustard, garlic and Adobo seasoning; gradually whisk in oil. Toss together kidney beans, chickpeas, chopped grilled vegetables and dressing.</p>

Step 4

<p>On serving plate, arrange red and green cabbage. Spoon salad over top. Garnish with parsley.</p> <p>Note: When cooking eggplant, make sure to cook until tender and softened. Undercooked eggplant has an unpleasant spongy texture.</p>

Products in this Recipe

Extra Virgin Olive Oil

Extra Virgin Olive Oil
Adobo All-Purpose Seasoning with Pepper

Adobo All-Purpose Seasoning with Pepper
Mayonnaise

Mayonnaise
Balsamic Vinegar
Balsamic Vinegar
Minced Garlic

Minced Garlic
Dark Kidney Beans

Dark Kidney Beans
Chick Peas

Chick Peas

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Recipe Tags

Salad

Vegan

Greens

Grilling

All-Ocassion

under 50 minutes

Summer

Salad

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