I'm so happy to have my grill master back!!! I think we'll be grilling all week since neither of us grilled in the past two months. We have to make up for lost time! Sunday night, we though about doing a little surf and turf with grilled shrimp and steak, but it just seemed more like low key kind of night, so we decided to keep it simple with grilled brats and veggies!
We got a very cool gift from my in-laws called a grill wok. It's a very handy piece of equipment for the grill! It has a removable handle so that you can close the grill on the pan and let your food get the full smoky flavor. You can grill all sorts of things with it! We've stuck to potatoes and veggies so far, but I'm sure we could do shrimp and other small items that you might worry would fall into the grill. We've had great luck with our veggie combinations - they always seems to turn out well! Last night, we did potatoes with red peppers and onions seasoned with a little olive oil, garlic, Italian seasoning and salt and pepper.
Alongside the brats and grilled veggies, I decided to serve a bean salad because I wanted something light and flavorful, but full of protein and fiber to help refuel after my long training runs this weekend. This bean salad was out of this world delicious and I'm pretty sure it will be gone by tonight and I'll have to make a double batch to get through the week! I adapted the recipe for what I had on hand, and it was perfect in my opinion!
Black Bean Salad
Adapted from Food Network
Prep time: 10 minutes, plus cooling time
1 can black beans, drained
1 can cannelli beans, drained
1 (15 oz) can whole kernel corn, drained
2 Roma tomatoes, diced
1/4 cup diced red bell pepper
1/4 cup diced red onion
1/4 cup diced green onion
4 tablespoons apple cider vinegar
1 tablespoon lime juice
3 tablespoons honey
Season with salt, pepper and cumin to taste
Mix all ingredients in a large bowl and cool until ready to serve (refrigerate for one hour or pop in the freezer for 15 minutes like I did :) ).