Grilled Black Beans with Edamame
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and honestly couldn't be easier. Black beans are packed with fiber and protein, so you get a truly satisfying meal without any meat. The combination of grilled vegetables with cumin and smoked paprika gives it this amazing depth of flavor that makes it feel way more impressive than it actually is. Plus, most of the ingredients are pantry staples, so I usually have everything on hand already. It's perfect for meal prep, tastes even better the next day, and works as a side dish or a hearty main course depending on what you're in the mood for.
Ella x
Ingredients
- 2 canscanned black beans(drained and rinsed)
- 355 mlfrozen edamame(thawed)
- 1red bell pepper(diced)
- ½red onion(finely diced)
- 3 tablespoonsfresh lime juice
- 3 tablespoonsextra virgin olive oil
- 59 mlfresh cilantro(chopped)
- 2garlic cloves(minced)
- 1 teaspoonground cumin
- ½ teaspoonsmoked paprika
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
Detail level
Instructions
- 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
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
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
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
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
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
Remove from heat and transfer the grilled mixture to a serving bowl.
Tip: Let it cool for 2-3 minutes before serving.
- 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.
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