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!
𝑪𝒐𝒐𝒌 𝒕𝒊𝒎𝒆: 30 𝒎𝒊𝒏𝒔
𝑹𝒆𝒄𝒊𝒑𝒆 𝒕𝒚𝒑𝒆: 𝑺𝒏𝒂𝒄𝒌, 𝑮𝒍𝒖𝒕𝒆𝒏 𝑭𝒓𝒆𝒆
½ 𝒄𝒖𝒑 𝒒𝒖𝒊𝒏𝒐𝒂, 𝒅𝒓𝒊𝒆𝒅
1 𝒕𝒆𝒂𝒔𝒑𝒐𝒐𝒏 𝒐𝒍𝒊𝒗𝒆 𝒐𝒊𝒍
⅓ 𝒄𝒖𝒑 𝒔𝒎𝒂𝒍𝒍 𝒅𝒊𝒄𝒆𝒅 𝒛𝒖𝒄𝒄𝒉𝒊𝒏𝒊
⅓ 𝒄𝒖𝒑 𝒔𝒎𝒂𝒍𝒍 𝒅𝒊𝒄𝒆𝒅 𝒔𝒖𝒎𝒎𝒆𝒓 𝒔𝒒𝒖𝒂𝒔𝒉
⅓ 𝒄𝒖𝒑 𝒔𝒎𝒂𝒍𝒍 𝒅𝒊𝒄𝒆𝒅 𝒓𝒆𝒅 𝒑𝒆𝒑𝒑𝒆𝒓
⅓ 𝒄𝒖𝒑 𝒄𝒐𝒓𝒏 𝒌𝒆𝒓𝒏𝒆𝒍𝒔, 𝒇𝒓𝒐𝒛𝒆𝒏 𝒐𝒓 𝒇𝒓𝒆𝒔𝒉
2 𝒕𝒂𝒃𝒍𝒆𝒔𝒑𝒐𝒐𝒏𝒔 𝒄𝒉𝒐𝒑𝒑𝒆𝒅 𝒐𝒏𝒊𝒐𝒏
2 𝒄𝒍𝒐𝒗𝒆 𝒈𝒂𝒓𝒍𝒊𝒄, 𝒎𝒊𝒏𝒄𝒆𝒅
½ 𝒕𝒆𝒂𝒔𝒑𝒐𝒐𝒏 𝒔𝒂𝒍𝒕, 𝒅𝒊𝒗𝒊𝒅𝒆𝒅
¼ 𝒕𝒆𝒂𝒔𝒑𝒐𝒐𝒏 𝒅𝒓𝒊𝒆𝒅 𝑰𝒕𝒂𝒍𝒊𝒂𝒏 𝒔𝒆𝒂𝒔𝒐𝒏𝒊𝒏𝒈
½ 𝒄𝒖𝒑 𝒕𝒐𝒎𝒂𝒕𝒐 𝒔𝒂𝒖𝒄𝒆
⅓ 𝒄𝒖𝒑 𝒈𝒓𝒂𝒕𝒆𝒅 𝑷𝒂𝒓𝒎𝒆𝒔𝒂𝒏 𝒄𝒉𝒆𝒆𝒔𝒆, 𝒑𝒍𝒖𝒔 𝒎𝒐𝒓𝒆 𝒇𝒐𝒓 𝒕𝒐𝒑𝒑𝒊𝒏𝒈
1 𝒕𝒂𝒃𝒍𝒆𝒔𝒑𝒐𝒐𝒏 𝒄𝒉𝒐𝒑𝒑𝒆𝒅 𝒃𝒂𝒔𝒊𝒍
𝑹𝒆𝒅 𝒑𝒆𝒑𝒑𝒆𝒓 𝒇𝒍𝒂𝒌𝒆𝒔, 𝒕𝒐 𝒕𝒂𝒔𝒕𝒆
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!