Grilled Vegetable and Black Bean Salad | Lunch

The next time you make grilled vegetables for a cookout, reserve half of the

recipe (or make extra!) and use the leftovers for this wholesome and delicious

summer salad.


½ batch Grilled Vegetable Kabobs, vegetables removed from the skewers

2 cups cooked black beans, or one 15-ounce can, drained and rinsed

½ cup finely chopped cilantro

Zest of 1 lime and juice of 3 limes

1 jalapeño pepper, minced (for less heat, remove the seeds)

1 avocado, halved, pitted, peeled, and diced

Salt to taste


Combine all ingredients in a large bowl and mix well. Chill for 1 hour before


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