Fired up the grill once again for this farmers’ market-inspired Grilled Cantaloupe Black Bean Salad with charred corn and zucchini, and fresh bell peppers, red onion, and cherry tomatoes. Full of flavor, vegan, gluten-free, and can be made ahead!
As you may be able to tell by now, I’m a huge fan of grilling fruit and veggies. You can’t beat the sweet, smokiness that comes with a bit of char. However, the peppers and onion stayed off the grill this time around to maintain their crispness and add variety of texture to the dish.
To get started, simply coat the cantaloupe, corn and zucchini with olive oil and sprinkle with salt and pepper. The corn and zucchini take only 3-4 minutes on each side on medium heat, and the cantaloupe will have those nice grill marks in just 2-3 minutes.
Once the grilled trio is cool enough to handle, cut off the kernels and chop the cantaloupe and zucchini. All is tossed together in a large bowl with the rest of the line up. Super tasty, super easy, can be made a day ahead, and feeds a crowd. Love that! Hope you do, too!! 🙂
- 4 ears of corn, husked
- 3 large green or yellow zucchini, about 1 ½ lbs
- 1 small cantaloupe, halved, seeded, cut into wedges and rind removed
- ¼ cup olive oil, plus an additional 3 tablespoons
- Kosher salt and pepper
- 3 15- ounce cans of black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 small green or purple bell pepper, diced
- ½ large red onion, diced
- ¾ cup cherry tomatoes, halved or quartered
- ¼ cup sherry wine vinegar
- Juice and zest of 1 large lime
- ½ teaspoon Tabasco hot sauce (optional)
- ¼ cup fresh parsley, chopped
- ¼ cup green onions, thinly sliced
Preheat grill on medium. Brush the corn, zucchini, and cantaloupe wedges with ¼ cup olive oil. Sprinkle all with salt and pepper. Grill corn and zucchini until charred and softened, 3-4 minutes on each side. Place cantaloupe directly on the grates and grill 2-3 minutes per side. Fruit should be soft, but not mushy. When cool enough to handle, cut corn kernels off each cob. Chop zucchini and cantaloupe into ½-inch cubes.
In a large bowl, combine black beans, bell peppers, and red onion. Gently toss in corn, zucchini, cantaloupe, and cherry tomatoes. Stir in remaining 3 tablespoons olive oil, sherry wine vinegar, lime juice and zest, Tabasco, and fresh parsley. Season with salt and pepper to taste. Transfer salad to large platter or bowl. Top with sliced green onion and serve. (Can be made 1 day ahead. Cover and chill.)