Grilled Zucchini and Bean Salad
- 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
- Prepare a barbecue or grill pan to medium-high.
- In a medium glass bowl, whisk the lime juice, vinegar and oil until slightly thickened.
- Season with salt and pepper.
- Add the red onions, cilantro, serrano chiles and garlic and toss gently until the vegetables are coated.
- Add the beans and stir to combine.
- Season with salt and pepper.
- Brush the zucchinis on both sides with olive oil.
- Sprinkle with salt and pepper.
- Grill the zucchini on a lightly oiled grill rack until tender, turning over once, about 4 minutes per side.
- Cut the zucchini crosswise into 1-inch pieces.
- Add the zucchini to the bowl with the dressing and beans.
- Toss to combine and serve.
lime juice, red wine vinegar, olive oil, salt, red onion, fresh cilantro, serrano chiles, garlic, white kidney beans, red kidney beans, zucchini
Taken from www.foodnetwork.com/recipes/marcela-valladolid/grilled-zucchini-and-bean-salad-recipe.html (may not work)