Grilled Black Beans with Edamame

Instructions

1. 1

   In a bowl, combine drained black beans, thawed edamame, diced red bell pepper, and red onion together.

   Tip: Pat the beans dry with a paper towel to help them char better on the grill.

2. 2

   In a separate small bowl, whisk together lime juice, olive oil, minced garlic, cumin, smoked paprika, salt, and pepper.

   Tip: Make the dressing while prepping vegetables to save time.

3. 3

   Pour half of the dressing over the bean and edamame mixture, then toss gently to coat evenly.

   Tip: Reserve the remaining dressing to drizzle over the finished dish.

4. 4

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

   Tip: Allow the grill to heat for at least 5 minutes before cooking.

5. 5

   Transfer the bean mixture to a grill-safe cast iron skillet or perforated grill basket, spreading in an even layer.

   Tip: Using a skillet prevents smaller ingredients from falling through the grates.

6. 6

   Place the skillet on the grill and cook for 12-15 minutes, stirring occasionally, until the beans and edamame develop light char marks.

   Tip: Listen for a slight sizzle and look for golden-brown spots for best flavor.

7. 7

   Remove from heat and transfer the grilled mixture to a serving bowl.

   Tip: Let it cool for 2-3 minutes before serving.

8. 8

   Stir in the fresh chopped cilantro and drizzle with the reserved dressing, then taste and adjust seasonings as needed.

   Tip: Add extra lime juice or salt to your preference.