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.
Lunch, Salad, Side Dish
American, Gluten Free, Vegan
black bean salad, side salad, summer salad
-12 side servings
cantaloupe, seeded, cut into wedges, rind removed
green or yellow zucchini, halved lengthwise
olive oil, divided
Kosher salt and pepper
cans of black beans, drained and rinsed
large red bell pepper, diced
jalapeño pepper, seeded and minced (optional)
medium red onion, thinly sliced
cherry tomatoes, halved or quartered
sherry wine vinegar
Tabasco hot sauce (optional)
green onions, thinly sliced
fresh cilantro, chopped, plus extra for garnish
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.)
Give it Some Thyme - Grilled Cantaloupe Black Bean Salad