Grilled Black Beans with Daikon
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This grilled black bean and daikon dish has become one of my go to weeknight dinners because it comes together in under an hour with ingredients I almost always have on hand. The black beans are packed with fiber and plant based protein, so it's genuinely good for you, plus they're incredibly affordable. What really makes this special is how the charred daikon adds this wonderful crispy texture and mild sweetness that you wouldn't expect, and the simple lime cilantro dressing ties everything together beautifully. It's casual, it's quick, and honestly, it tastes way more impressive than the minimal effort it takes.
Ella x
Ingredients
- 2 cansblack beans(drained and rinsed)
- 1 largedaikon radish(cut into 1/4-inch thick rounds)
- 4 tablespoonsolive oil
- 2lime(juiced)
- 237 mlfresh cilantro(chopped)
- 5garlic cloves(minced)
- 1 teaspooncumin
- 1 teaspoonsmoked paprika
- 1 teaspoonsalt
- 1 teaspoonblack pepper
- 1red onion(thinly sliced)
- 1jalapeño(seeded and minced)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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