Grilled Black Beans with Asparagus

Instructions

1. 1

   Combine olive oil, lime juice, minced garlic, smoked paprika, cumin, red pepper flakes, salt, and black pepper in a small bowl. Whisk together until well combined and set aside as your marinade.

   Tip: Prepare this vinaigrette while prepping your vegetables to save time.

2. 2

   Toss the drained black beans, asparagus spears, and red onion wedges together in a large mixing bowl. Pour the marinade over the vegetables and gently toss until everything is evenly coated.

   Tip: Don't break up the beans; keep them whole for better grilling texture.

3. 3

   Preheat your grill to medium-high heat, approximately 400°F. If using a grill pan on the stovetop, heat it over medium-high heat until shimmering.

   Tip: Let your grill heat for at least 5 minutes for optimal temperature and char marks.

4. 4

   Transfer the asparagus and onion to the grill grates first, arranging them perpendicular so they don't fall through. Grill for 3-4 minutes until you see char marks, then flip and cook for another 2-3 minutes until tender-crisp.

   Tip: Asparagus cooks quickly, so watch it carefully to avoid overcooking.

5. 5

   Spread the marinated black beans in a grill basket or on a piece of oiled aluminum foil, creating an even layer. Place on the grill and cook for 4-5 minutes, stirring occasionally, until the beans develop a smoky crust on the exterior.

   Tip: Using a grill basket prevents beans from rolling around and ensures even cooking.

6. 6

   Remove the asparagus, onion, and beans from the grill and transfer to a serving platter. Sprinkle the fresh cilantro over the top and arrange avocado slices alongside.

   Tip: Add the cilantro while the vegetables are still warm so the flavors meld together.

7. 7

   Serve warm as a side dish or over a bed of quinoa or rice for a complete meal. Drizzle any remaining marinade over the top if desired.

   Tip: Leftovers can be refrigerated and served cold as a salad the next day.