Grilled Summer Salad with Black Beans and Cocoa Chili Dressing

Ready for summer but unsure of what to make? This grilled summer salad with black beans combines with superfoods and cocoa for a smooth dressing.
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20150-yjmag-black-beans-salad

Serves 4
Textures and flavors come together in this Mexican-inspired bounty. See alsoCaribbean Black Beans with Mango Salsa

Ingredients

  • 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

Preparation

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 alsoRaspberry Beet Salad with Mango Turmeric Dressing

Nutrition Information

  • Serving Size: 4
  • Calories: 504
  • Carbohydrate Content: 76 g
  • Fat Content: 17 g
  • Fiber Content: 16 g
  • Protein Content: 20 g
  • Saturated Fat Content: 2 g