This light and fresh Cucumber and Black Bean Salad is the perfect side for all your summer grilling, but also works great as a taco topper, base for a bowl meal, or even a chunky salsa for chip dippin’. The freshness of the cucumber balances the earthy black beans, and the tangy homemade vinaigrette keeps everything light and fresh!
- 1 15 oz. can black beans
- 1 cucumber
- 1/3 cup finely diced red onion (about 1/4 onion)
- 1/2 cup chopped cilantro, loosely packed
- 2 Tbsp crumbled feta (optional)*
- 2 Tbsp olive oil
- 2 Tbsp apple cider vinegar
- 1/2 tsp ground cumin
- 1/8 tsp garlic powder
- 1/4 tsp salt
- freshly cracked pepper
Get the rest of the recipe and more at Budget Bytes!
Grilled Vegetable Pasta Salad
I tweaked this recipe to make it more keto and vegan friendly. Great summer dish!
- 1 zucchini
- 1 yellow squash
- 1 red bell pepper
- 1/2 red onion
- 1 pint grape tomatoes
- 2 Tbsp olive oil
- Pinch Sea Salt and Pepper
- 1/3 cup olive oil
- 3 Tbsp balsamic vinegar
- 1/2 Tbsp Dijon mustard
- 1 clove garlic, minced
- 1/2 tsp dried basil
- 1/2 tsp sea salt
- Freshly cracked pepper
- 1 lb chickpea pasta
- 1/4 bunch Italian parsley
- Wash the zucchini, yellow squash, and red bell pepper. Remove the stems, then cut them into large slices or pieces (remove the seeds from the bell pepper. Slice the red onion into thick slices.
- Place the zucchini, yellow squash, red bell pepper, red onion, and grape tomatoes on a large baking sheet and drizzle olive oil over top. Gently toss the vegetables until they are well coated in oil. Sprinkle a pinch of salt and pepper over top. (Grape tomatoes are generally too small to place directly on a grill, so if using a grill just add the tomatoes to the salad fresh.)
- Grill the vegetables over an open flame until they are charred and tender. OR, adjust your oven’s top rack to be about 6 inches below the broiler unit and turn the broiler on to high. Place the baking sheet under the broiler and watch it closely until the vegetable become charred and tender (about 10-15 minutes, depending on your oven and distance from the broiler).
- Allow the vegetables to cool slightly after grilling or broiling. Bring a large pot of salted water to a boil to cook the pasta. Once boiling, add the pasta and boil for 7-10 minutes, or just until the pasta is tender. Drain the pasta in a colander and allow it to cool slightly (until it’s no longer steaming).
- While the pasta is cooking and the vegetables are cooling, prepare the creamy balsamic vinaigrette. To a jar or bowl add the olive oil, balsamic vinegar, Dijon, garlic, basil, salt, and pepper. Whisk the ingredients together or close the jar and shake until combined.**
- Once the vegetables are cool enough to handle, chop them into smaller, 1-inch pieces. Roughly chop the parsley leaves.
- In a large bowl, combine the pasta, chopped vegetables, and parsley. Pour the vinaigrette over top, starting with half and adding more to your liking. Gently stir the pasta and vegetables until everything is coated in dressing. Serve immediately or refrigerate until ready to eat.
Beaches, picnics, vacations, swimming, baseball, sunshiny days, warm balmy nights and, grilling out doors!
Hubby and I are planning one of our firsts. Our first grill! As apartment dwellers we’ve seen a lot of restrictions on grills and just no grills allowed at most places. But where we are now we can have a grill, finally!
Veggies straight off an outdoor
grill is my favorite way to eat them other than raw. Can’t wait to use these on the grill outside instead of toaster oven, inside!!
- Eggplant with coconut oil, balsamic vinegar, rosemary, and garlic
- Zucchini with grapeseed oil, lemon juice, and basil
- Summer squash with avocado oil, lime juice, and mint
- Green beans with equal parts sesame oil and grapeseed oil, Chinese black vinegar, ginger, and orange zest
- Corn on the cob with avocado oil, lime juice, and chile pepper
- Sweet bell peppers/zucchini with avocado oil, balsamic vinegar, minced onion, fresh basil, minced garlic, sea salt, pepper
- Eggplant/pattypan squash with avocado oil, lemon juice, red wine vinegar, garlic clove/grated, sea salt, red chili flakes, fresh mint minced, fresh oregano minced
- Sweet bell
- ll peppers with grapeseed oil, vinegar, Italian seasoning, sea salt, pepper
- Summer squash/carrots/asparagus with pomegranate balsamic vinegar, honey, sea salt, pepper, coconut oil, chopped fresh sage, chopped parsley
Recipe From The Amazing: She Likes Food
Please stop by her website and try some of awesome recipes!
Prep time: 15 mins
Cook time: 30 mins
Recipe type: Snack, Gluten Free
- Pre-heat oven to 400 degrees Fahrenheit.
- Cook the quinoa according to package directions. While quinoa is cooking, heat a large pan over medium heat and add the olive oil and onions. Cook for 2 minutes and then add the rest of the vegetables, ¼ teaspoon salt, Italian seasoning and red pepper flakes. Cook mixture until vegetables are softened, about 10 minutes.
- Add the quinoa, cooked vegetables and remaining ingredients to a large bowl and mix until combined. Spray a muffin tin with cooking spray and then scoop the quinoa pizza mixture into each tin using a tablespoon. Sprinkle the top of each with a small amount of Parmesan cheese, if desired. Bake pizza bites for about 15 minutes. Let cool for 5 minutes and enjoy!