Grilled Black Beans with Daikon

Instructions

1. 1

   Preheat your grill to medium-high heat, about 400°F. Brush the grill grates with oil to prevent sticking.

   Tip: A hot grill creates better char marks and prevents vegetables from sticking.

2. 2

   Toss daikon rounds with 2 tablespoons of olive oil, salt, and black pepper. Grill for 3-4 minutes per side until soft with charred edges. Set aside on a plate.

   Tip: Don't move the daikon around too much—let it sit to develop a nice crust.

3. 3

   In a small skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant and lightly golden. Remove and set aside on paper towels to crisp up.

   Tip: Watch the garlic carefully to avoid burning, which will make it bitter.

4. 4

   In a large bowl, combine drained black beans with cumin and smoked paprika. Toss gently to coat evenly.

   Tip: The spices will better distribute through the beans if tossed while they're still slightly warm.

5. 5

   Spread the seasoned black beans on the grill in a single layer using a grill basket or foil packet with holes. Grill for 4-5 minutes, stirring occasionally, until the beans are warm and develop some charred spots.

   Tip: If using a basket, shake it every minute or so for even grilling.

6. 6

   In a small bowl, whisk together lime juice, remaining 1 tablespoon of olive oil, and minced jalapeño to create a light dressing.

   Tip: Adjust lime juice to taste—you can add more for extra brightness.

7. 7

   Transfer grilled beans to a serving platter and arrange daikon slices on top. Scatter red onion slices, crispy garlic chips, and fresh cilantro over everything.

   Tip: Add the cilantro just before serving so it stays vibrant and fresh.

8. 8

   Drizzle the lime-jalapeño dressing over the entire dish and serve warm or at room temperature.

   Tip: This dish is delicious served immediately but also tastes great the next day as a cold salad.