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Grilled Asparagus and Bean Salad

Course: Salad
Servings: 10

Ingredients

  • 1 bunch asparagus rinsed & ends removed, grilled
  • 1 19 oz can chickpeas drained & rinsed
  • 1 19 oz can black beans drained & rinsed
  • 1 pepper yellow, red, orange, diced
  • 3 cobs corn husks & silk removed, grilled
  • 2 green onions diced
  • 1/4 cup olive oil + 2 tsp
  • 1-2 tsp lime zest
  • 1 lime juiced
  • 2 tsp cumin
  • salt and pepper

Instructions

  • Take your cooled corn on the cobs and carefully slice off the kernels. Rough chop your grilled asparagus. Place both in a bowl. Add in your chickpeas, black beans, diced pepper and green onions.
  • In a measuring cup whisk together 1/4 cup oil, lime zest, lime juice, cumin, salt and pepper. Taste and adjust if necessary.
  • Pour dressing over ingredients in bowl and lightly toss to combine. This salad can be made a couple hours in advance to let flavours marry or served immediately. You can also add chopped cilantro to the salad.

Notes

To grill asparagus: Toss the asparagus with 1 tsp oil to coat. Place directly on the grill over medium heat, cover, and cook until the asparagus changes colour slightly and grill marks appear, about 5 minutes. Turn the asparagus, cover, and cook until tender, 3-5 more minutes. Lightly season with salt & pepper and set aside.
To grill corn on the cob: Toss the cleaned corn on the cob with 1-2 tsp oil, massaging the corn all over. Arrange cobs on grill over medium heat. Cover and grill, rotating occasionally, using tongs until corn is slightly charred on all sides and tender, approx. 15-20 minutes. Set aside to cool.