Grilled Summer Salad with Black Beans and Cocoa Chili Dressing

Serves 4
Textures and flavors come together 
in this Mexican-inspired bounty.


1 cup uncooked millet
3 red bell peppers, quartered,
seeds discarded
2 zucchinis, sliced lengthwise
into 1/2-inch slices
2 yellow squashes, sliced lengthwise
into 1/2-inch slices
2 cobs corn, shucked
4 tbsp light olive or sesame oil, divided
1/2 tsp salt
2 tsp unsweetened cocoa powder
1 tsp Worcestershire sauce
1 tsp honey or stevia
1/2 tsp mild ground chili
1/4 tsp ground cayenne, optional
1/2 lb watercress, mesclun, or kale
1 5-oz can low-sodium black beans, drained and rinsed

See also Caribbean Black Beans with Mango Salsa


1. In a large saucepan, bring millet and 
2 cups water to a boil; cover and simmer until water is absorbed and millet is fluffy, about 20–25 minutes. Set aside.

2. Heat grill over high. Brush bell pepper, zucchini, squash, and corn with 2 tbsp oil. Sprinkle with salt and transfer to grill. Cook, turning often, until vegetables start to soften, 4–5 minutes. Remove from grill and let cool 5 minutes. Using a serrated knife, cut off corn kernels. Slice peppers into 
1/2-inch-thick strips.

3. In a blender, process cocoa powder, Worcestershire sauce, honey or stevia, chili, cayenne (if desired), 1/4 cup cold water, remaining 2 tbsp oil, and 1/2 cup grilled red bell pepper until smooth.

4. Divide greens, millet, black beans, grilled vegetables, and corn kernels among four plates. Drizzle with dressing and serve immediately.

Nutritional Info: 504 calories per serving, 17 g fat (2 g saturated), 76 g carbohydrates, 16 g fiber, 20 g protein, 684 mg sodium

See also Raspberry Beet Salad with Mango Turmeric Dressing