Grilled Zucchini, Corn, Black Bean, and Avocado Salad
Ingredients
¼ tsp pepper
½ tsp dried oregano
2 Tbsp olive oil
1 medium zucchini, sliced lengthwise into ½ inch thick slices
1-15 oz can low sodium black beans, drained and rinsed
1 large ear of corn, husked
1 ts honey
¼ tsp salt
1 ripe avocado, diced
1 bunch scallions
1 tsp Dijon mustard
Directions
Preheat grill to medium-high.
Brush zucchini slices lightly with olive oil and sprinkle with salt and pepper.
Grill the slices, turning once, until charred for about 2 minutes each side.
Grill the corn, turning frequently, until it is cooked all the way through, about 10 minutes.
Grill the scallions whole, turning them frequently, until charred and soft for about 2 minutes.
Cut the zucchini into 1/2 inch pieces and put them into a serving bowl. Slice the kernels from the corn and add them to the bowl with the zucchini.
Chop the scallions and add the scallions, black beans, and avocado to the same bowl. Toss.
In another small bowl, whisk the mustard, honey, and oregano together. While whisking, add in the 2 tablespoons of olive oil. Toss the dressing over the salad. Serve immediately.
Nutritional information:
4 Servings
Serving Size: ¼ recipe
Calories: 287.1 kcals
Total Fat: 15.4g
Saturated Fat: 2.3g
Cholesterol: 0mg
Sodium: 581.4mg
Total Carbohydrate: 32.3g
Protein: 9.4g
Fiber: 12.3g