Grilled Summer Vegetable & Black Bean Salad
Smoky, colorful, and deeply satisfying, this Grilled Summer Vegetable & Black Bean Salad is a celebration of plant-based eating at its best. Charred zucchini, peppers, onions, and summer squash mingle with hearty black beans, creating a balance of flavor and texture that’s both rustic and refined. Tossed in a creamy basil-balsamic dressing, the salad is bright, herbaceous, and tangy, with just enough richness to bring everything together.
Whether served as a main course or a vibrant side, this dish captures the essence of the late-summer farmers’ market—simple, seasonal vegetables transformed into a nourishing, flavorful meal that invites you to savor every bite.
Grilled Summer Vegetable & Black Bean Salad
Yield: 4
Prep time: 20 MinCook time: 15 MinTotal time: 35 Min
Ingredients
- For the Salad:
- 1 medium zucchini, sliced lengthwise into ½ inch slices
- 1 medium yellow squash, sliced lengthwise into ½ inch slices
- 1 sweet bell pepper, quartered
- 1 medium red onion, cut into thick slices
- 1 ear sweet corn, husk removed
- 1 cup cherry tomatoes, halved
- 1 ½ cups black beans, or 1 (15 oz) can drained and rinsed
- 2 tbsp olive oil
- Salt and pepper, to taste
- 2 cups arugula or baby spinach or other summer green
- ¼ cup toasted sunflower seeds or pumpkin seeds (optional)
- For the Creamy Basil-Balsamic Dressing:
- 1/3 cup plain Greek yogurt or kefir (unsweetened)
- 1/4 cup fresh basil leaves, packed
- 2 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 small garlic clove, chopped
- 1–2 tsp honey or maple syrup (optional, to taste)
- Salt and black pepper, to taste
Instructions
- Preheat a grill or grill pan to medium-high heat. Lightly oil the grates or pan.
- Coat the zucchini, yellow squash, bell pepper, and red onion with the 2 tbsp olive oil, salt, and pepper.
- Grill vegetables until lightly charred and tender, about 3–5 minutes per side, depending on thickness. Remove and let cool slightly.
- Grill cherry tomatoes for 2–3 minutes, just until lightly softened and smoky.
- In a blender or food processor, combine the dressing ingredients and blend until smooth. Taste and adjust seasoning if needed.
- Slice the grilled vegetables into bite-sized pieces.
- In a large bowl, combine grilled vegetables and black beans. Drizzle with the creamy basil-balsamic dressing and toss gently to coat evenly.
- Divide salad greens among plates and top with the grilled vegetable and bean mixture.
- Sprinkle with toasted seeds if using, and garnish with extra basil leaves.
- Serve immediately or at room temperature.
Notes
Chef’s Tip:
- Leftovers can be stored in the fridge for up to 2 days.