Grilled Black Beans with Radish
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is my go to weeknight dish when I want something satisfying but don't have much time. Black beans are packed with protein and fiber, keeping you full without weighing you down, and the best part is they come straight from the can so there's zero prep work there. The grilled radishes add this unexpected peppery crunch that completely transforms what would otherwise be just another bean dish. With just 45 minutes from start to finish and ingredients you probably already have, this is exactly the kind of easy, wholesome meal I find myself making again and again.
Ella x
Ingredients
- 2 canscanned black beans(drained and rinsed)
- 8radishes(halved lengthwise)
- 4 tablespoonsolive oil
- 2lime(juiced)
- 3garlic cloves(minced)
- 1 teaspooncumin
- ½ teaspoonsmoked paprika
- 59 mlfresh cilantro(chopped)
- ½red onion(thinly sliced)
- 1jalapeño(minced)
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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