Grilled Leek and Bean Salad
Elevate your salad game with this Grilled Leek and Bean Salad, a vibrant, nutrient-packed dish that's as satisfying as it is flavorful. Perfectly charred leeks take center stage, adding a smoky sweetness that pairs beautifully with tender cannellini beans, juicy cherry tomatoes, and a zesty lemon-honey vinaigrette. Fresh parsley and dill bring a burst of herbal brightness, while optional crumbled feta offers a creamy, tangy finish. This easy, 35-minute recipe is a standout side dish or a refreshing light meal, perfect for summer barbecues or healthy weeknight dinners. Packed with wholesome ingredients and tossed in a simple dressing, this salad is a stunning combination of grilled and fresh flavors that's sure to impress.
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Recipe Information
Ingredients
- 4 whole leeks
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups canned cannellini beans
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1 teaspoon whole-grain mustard
- 0.25 cup fresh parsley
- 2 tablespoons fresh dill
- 1 cup cherry tomatoes
- 0.25 cup feta cheese (optional)
Instructions
Trim the dark green tops and roots off the leeks, leaving just the white and light green parts. Slice each leek in half lengthwise and rinse under cold water to remove any dirt between the layers.
Preheat your grill or grill pan to medium-high heat.
Brush the leek halves with 1 tablespoon of olive oil, and sprinkle them with a pinch of salt and black pepper.
Place the leeks cut-side down on the grill. Cook for 4-5 minutes per side, or until they are tender and have visible grill marks. Remove from the grill and set aside to cool slightly.
While the leeks are cooling, prepare the dressing. In a small bowl, whisk together 2 tablespoons of olive oil, lemon juice, apple cider vinegar, honey, mustard, and a pinch of salt and pepper.
Slice the grilled leeks into 1-inch pieces and add them to a large salad bowl.
Rinse and drain the cannellini beans. Add the beans to the salad bowl with the leeks.
Halve the cherry tomatoes and add them to the bowl.
Chop the parsley and dill finely, then add them to the salad bowl.
Drizzle the dressing over the salad ingredients and toss gently to coat everything evenly.
If desired, crumble the feta cheese over the top for added richness and flavor.
Serve immediately or chill in the refrigerator for up to 2 hours before serving. Enjoy!
Nutrition Facts
Calories |
1226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.6 g | 75% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 4458 mg | 194% | |
| Total Carbohydrate | 141.4 g | 51% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 25.8 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 794 mg | 61% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 2785 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
