Grilled Black Beans with Radish

Instructions

1. 1

   In a bowl, whisk together 2 tablespoons olive oil, lime juice, minced garlic, cumin, and smoked paprika to create the vinaigrette. Season with salt and pepper.

   Tip: Make the dressing while the grill preheats for a more cohesive flavor profile.

2. 2

   Pat the drained black beans dry with paper towels, then toss them with 1 tablespoon olive oil, salt, and pepper.

   Tip: Drying the beans prevents them from steaming and helps them get a better char on the grill.

3. 3

   Brush the radish halves with the remaining 1 tablespoon olive oil and season lightly with salt and pepper.

   Tip: Cut-side down will create beautiful caramelization and char marks.

4. 4

   Preheat your grill to medium-high heat. Place a grill basket or mesh screen on the grates.

   Tip: A grill basket prevents small beans from falling through the grates.

5. 5

   Grill the radishes cut-side down for 4-5 minutes until charred, then flip and cook for another 2-3 minutes. Transfer to a plate.

   Tip: Watch for light browning and char; radishes should still have a slight crunch.

6. 6

   Spread the black beans in the grill basket and cook for 8-10 minutes, stirring occasionally, until lightly charred and heated through.

   Tip: Stir every 2-3 minutes to ensure even charring on all beans.

7. 7

   Transfer the grilled beans and radishes to a serving platter. Pour the vinaigrette over the warm ingredients and toss gently.

   Tip: Apply the dressing while everything is warm so flavors absorb better.

8. 8

   Top with fresh cilantro, sliced red onion, and minced jalapeño. Serve immediately or at room temperature.

   Tip: The radishes soften slightly as the dish cools, creating a more tender texture.