Recipe by Amy Flannegan, Certified Nutritionist
Original Recipe adapted from ohsheglows.com

One concern we see a lot in the nutrition world is how to stay interested in and make healthy foods taste great.

A lot of healthy, plant-based meals are lacking in the ingredients that trigger our drool-response—melty cheese, fried or greasy foods, and creamy, buttery sauces.

As we continue in spring and are brought into summer, try making fresh foods taste great by adding herbs, spices, and cooking vegetables to enhance flavor.

This summer grilled vegetable salad works every time. You can bring it to a barbeque, make a big batch of it for the family and serve along with grilled fish or chicken, or make tacos out of it, topping it off with fresh salsa and guacamole.

Give it a try and let us know what you think!

Summer Grilled Vegetable Salad

Makes 6 servings. This recipe will keep for a few days in the fridge.

• 3 bell peppers-  any color
• 2 zucchini- sliced in half lengthwise
• 4 ears of corn
• 2 cups cooked black beans (if using canned- rinse to remove excess sodium)
• ½ cup cooked wheat berries or quinoa (optional)

Dressing Ingredients:

• 3 tbsp extra virgin olive oil
• ¼ cup lime juice (about 2 limes)
• 2 tbsp balsamic vinegar
• 2 cloves garlic- minced
• 2 tbsp chopped fresh cilantro
• 1 tsp maple syrup or honey
• 1 tsp Dijon mustard
• Pinch salt and pepper (or to taste)

Directions: 

1. Preheat the grill.  Add the corn, husks removed, rotating every few minutes. After about 10 minutes, add the zucchini and bell peppers. Grill for another 10 minutes, rotating frequently, until lightly charred.
2. Cook your wheat berries or quinoa on the stovetop (if using them) according to package directions. In a small bowl, whisk together the dressing ingredients and adjust to taste.
3. When vegetables are done on the grill, cool, and then remove corn and chop the peppers and zucchini. Mix the drained and rinsed beans, wheatberries, dressing, and vegetables together in a large bowl. Add a generous amount of salt and pepper, to taste.

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