Grilled Zucchini and Bean Salad Recipe

Name: Grilled Zucchini and Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons fresh lime juice, from about 1 lime; 2 tablespoons red wine vinegar; 1/4 cup olive oil, plus more for brushing; Salt and freshly ground black pepper; 1/2 cup finely chopped red onion; 1/4 cup chopped fresh cilantro; 2 serrano chiles, stemmed, seeded and finely chopped; 2 cloves garlic, minced; 1 (15-ounce) can white kidney beans, rinsed and drained; 1 (15-ounce) can red kidney beans, rinsed and drained; 3 zucchini, cut lengthwise into 1/2-inch thick slices

Servings: persons

2 tablespoons fresh lime juice, from about 1 lime
2 tablespoons red wine vinegar
1/4 cup olive oil, plus more for brushing
Salt and freshly ground black pepper
1/2 cup finely chopped red onion
1/4 cup chopped fresh cilantro
2 serrano chiles, stemmed, seeded and finely chopped
2 cloves garlic, minced
1 (15-ounce) can white kidney beans, rinsed and drained
1 (15-ounce) can red kidney beans, rinsed and drained
3 zucchini, cut lengthwise into 1/2-inch thick slices

1
Prepare a barbecue or grill pan to medium-high.
2
In a medium glass bowl, whisk the lime juice, vinegar and oil until slightly thickened.
3
Season with salt and pepper.
4
Add the red onions, cilantro, serrano chiles and garlic and toss gently until the vegetables are coated.
5
Add the beans and stir to combine.
6
Season with salt and pepper.
7
Brush the zucchinis on both sides with olive oil.
8
Sprinkle with salt and pepper.
9
Grill the zucchini on a lightly oiled grill rack until tender, turning over once, about 4 minutes per side.
10
Cut the zucchini crosswise into 1-inch pieces.
11
Add the zucchini to the bowl with the dressing and beans.
12
Toss to combine and serve.

230

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons fresh lime juice, from about 1 lime, 2 tablespoons red wine vinegar, 1/4 cup olive oil, plus more for brushing, Salt and freshly ground black pepper, and more.

Yes, Grilled Zucchini and Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Zucchini and Bean Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions