Happy Memorial Day, Tribe!

Even though our friends and families may be grilling up some not-so-meat-free delicacies (read: hot dogs) today, we’re not ones to just ignore Meatless Monday. And while we won’t be trying to convert our Corona and butter steak-loving uncle to vegetarianism, we will be bringing something vegetable-packed to the table.

On our plates today: Grilled Vegetable Salad. The best part about this salad? If you throw it together during a long weekend when the grill is likely being put to use, you can pass off most of the work. Simply hand over the veggies to your household grill master (if that’s you — kudos), throw together the salad dressing, and enjoy your margarita.

Grilled Vegetable Salad

Serves 6-8

Ingredients:

  • 3 bell peppers
  • 3 zucchinis, sliced lengthwise
  • 6 ears of corn, husk removed
  • 2 cups cooked black beans
  • 2 cups cooked wheatberries
  • 3 tbsp. olive oil
  • juice of 2 limes
  • 2 tbsp. balsamic vinegar
  • 2 garlic cloves, minced
  • 2 tbsp. minced cilantro
  • 1 tsp. honey
  • 1 tbsp. dijon mustard
  • salt and pepper, to taste

Directions:

  • Grill vegetables, over medium heat, until slightly charred (about 15 minutes for the corn; 10 for the peppers and zucchini).
  • Whisk together dressing ingredients: olive oil, lime juice, balsamic, garlic, cilantro, honey and dijon.
  • When vegetables are done, chop and mix with beans, wheatberries and dressing. Season with salt and pepper.