This past weekend, my best friend and I had an amazing Friday night ‘healthy girls night’ in. This Grilled Veggie Salad was the hit of the night, and super easy to boot! Since it was a Friday during Lent, while Kristen and I were planning our meals to make, we not only were looking for healthy, delicious recipes, but also meat-less as well. This salad is by far one of my top 5 favorite salads I have ever had. We went ahead and grilled all of the veggies in the kitchen, but during the summer I cannot wait to grill the veggies up on the grill. Highly recommended recipe!
Ingredients:
Salad:
3 bell peppers (we used a red, yellow, and orange)
2 zucchinis, sliced in half lengthwise
6 ears of corn, husk removed (we used a 16 ounce bag of frozen)
1 15 oz can black beans, drained & rinsed
1 large fresh jalapeno
Dressing:
1 Tbsp olive oil
1/4 c lime juice
2 Tbsp balsamic vinegar
2 small garlic cloves, minced
2 Tbsp minced fresh cilantro
1 packet Splenda (or 1 tsp maple syrup)
1 tsp dijon mustard
Salt & Pepper, to taste
Directions:
1. Grill corn, bell peppers, zuccinis, and jalapeno either on the stove top on on grill. You will want the veggies all slightly charred.
2. Wisk together dressing ingredients, adjusting to taste.
3. When veggies are done grilling, cool, and chop peppers, jalapeno, and zucchini. Mix the corn, beans, veggies, and dressing together in a large bowl. Add salt and pepper, to taste.
4. Store in the fridge for a few days.
Makes 7 1-cup servings
4 WW P+ per serving
Source: OhSheGlows.com
