Grilled Black Beans with Cucumber

Instructions

1. 1

   Pat the drained black beans dry with paper towels to remove excess moisture, which helps them grill better.

   Tip: Drier beans will achieve better char marks on the grill.

2. 2

   In a large bowl, combine olive oil, minced garlic, cumin, and smoked paprika. Add the black beans and toss gently to coat evenly with the spice mixture.

3. 3

   Preheat your grill to medium-high heat and lightly oil the grill grates to prevent sticking.

   Tip: Use a paper towel dipped in oil to coat the grates safely.

4. 4

   Transfer the coated black beans to a grill basket or skewer them onto metal skewers in batches. Grill for 12-15 minutes, stirring occasionally, until the beans develop light charring.

   Tip: A grill basket prevents beans from falling through the grates while allowing heat to contact all sides.

5. 5

   While beans are grilling, prepare the cucumber mixture by combining diced cucumber, red onion, jalapeño, fresh cilantro, lime juice, salt, and pepper in a separate bowl.

6. 6

   Once the beans are charred and heated through, transfer them to a serving bowl and let cool for 2-3 minutes.

   Tip: Cooling slightly helps the beans maintain their shape when mixed with the fresh ingredients.

7. 7

   Gently fold the grilled beans into the cucumber mixture, stirring carefully to combine without breaking the beans.

   Tip: Mix with a gentle hand to preserve the texture of both the beans and cucumber.

8. 8

   Taste and adjust seasonings as needed. Serve warm or at room temperature as a side dish or light main course.

   Tip: This dish can be made up to 2 hours ahead and served at room temperature.