Grilled Vegetable and Bean Salad

This recipe is so good. If you're not a big veggie fan (which is crazy to me...) you may look at this salad in disgust. But I tell you, you will be pleasantly surprised when it hits your taste buds. The grill makes all the veggies so sweet and tender, and when mixed with the semi-sour dressing it is everything you could ever want in your lunch box. This recipe is from Oh She Glows. I just added an extra protein kick by throwing in some chick peas in addition to the other beans and grains.

Salad:
3 bell peppers (red, green,  yellow)
2 zucchinis, sliced in half lengthwise
6 ears of corn, husk removed
1.5-2 cups cooked black beans (or one 15oz can)
1/2 cup uncooked wheatberries (optional)

Dressing:
3 tbsp extra virgin olive oil
1/4 cup fresh lime juice (2 limes) I’m sure lemon works too
2 tbsp balsamic vinegar
2 small garlic cloves, minced
2 tbsp minced fresh cilantro (or herb of choice)
1 tsp maple syrup (or other sweetener)
1 tsp Dijon mustard
Salt and Pepper, to taste

1. Preheat the grill over medium heat. When it’s ready add the corn, rotating every few minutes. After about 10 minutes, add the zucchini and bell peppers. No need to chop the peppers, you can leave them whole. Grill for another 10 minutes, rotating frequently, until lightly charred.

2. Meanwhile, cook your wheatberries on the stovetop (if using them) according to package directions. In a small bowl, whisk together the dressing ingredients and adjust to taste.

3. When vegetables are done on the grill, cool, and then remove corn and chop the peppers and zucchini. Mix the drained and rinsed beans, wheatberries, dressing, and vegetables together in a large bowl. Add a generous amount of salt and pepper, to taste. Will keep for a few days in the fridge.

Question of the Day:

What site do you get most of your recipes from?

Link it up in your response. :)