Grilled Cantaloupe Black Bean Salad

5 from 2 votes

Grilled Cantaloupe Black Bean Salad

This Grilled Cantaloupe Black Bean Salad is full of flavor with charred zucchini, fresh bell peppers, red onion, and cherry tomatoes dressed in a lime vinaigrette.

Course Lunch, Salad, Side Dish

Cuisine American, Gluten Free, Vegan

Prep Time 20

Cook Time 10

Total Time 30

Servings side servings

Calories 172kcal

Author Kim Peterson

Ingredients

2 pounds cantaloupe , seeded, cut into wedges, rind removed
1 pound green or yellow zucchini , halved lengthwise
2 limes , halved
4 tablespoons olive oil , divided
Kosher salt and pepper
Granulated sugar
3 15-ounce cans of black beans , drained and rinsed
1 large red bell pepper , diced
1 jalapeño pepper , seeded and minced (optional)
1 medium red onion , thinly sliced
1 cup cherry tomatoes , halved or quartered
2 tablespoons sherry wine vinegar
½ teaspoon Tabasco hot sauce (optional)
½ cup green onions , thinly sliced
¼ cup fresh cilantro , chopped, plus extra for garnish
1 avocado , sliced

Instructions

Preheat grill on medium. Brush cantaloupe wedges, zucchini and cut-side of limes with 2 tablespoons olive oil.
Sprinkle cantaloupe and zucchini with salt and pepper. Sprinkle sugar on cut-side of limes.
Grill zucchini until charred and softened, 4-5 minutes on each side. Grill the cantaloupe 2-3 minutes per side. Place the limes cut-side down on the grates and grill 3-4 minutes.
When cool enough to handle, chop cantaloupe and zucchini into ½-inch cubes.
In a large bowl, combine black beans, bell pepper, jalapeño, and red onion. Gently toss in cantaloupe, zucchini and cherry tomatoes.
Stir in remaining 2 tablespoons olive oil, sherry wine vinegar, juice of the grilled limes, Tabasco (if desired), green onion, and cilantro. Season with salt and pepper to taste.
Transfer salad to large platter or bowl. Arrange avocado slices and garnish with extra cilantro. Enjoy! (Can be made 1 day ahead. Cover and chill.)

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