Toward the end of summer, when the days are still hot and farm fresh vegetables are abundant, a healthy dinner can be fast and easy.
I love this skillet salad. Chopped and diced fresh vegetables are quickly seared in a smokin’ hot cast iron skillet, then tossed with a cilantro-lime dressing. By adding a can of black beans, it becomes a complete meal – perfect for lunch or a light dinner – with minimal fuss.
End of Summer Skillet Vegetable Salad
1 tablespoon chopped cilantro (sub parsley if you don’t like cilantro)
2 tablespoons fresh lime juice (can sub lemon juice)
4 teaspoons vegetable broth
¼ teaspoon ground cumin
1/2 teaspoon salt (optional)
1/4 teaspoon freshly ground black pepper
1 can black beans, rinsed well and drained (15.5 oz)
Heat a 12-inch cast-iron or ceramic non-stick skillet over medium-high heat until it is very hot. Add corn kernels, chopped green beans, chopped zucchini, chopped bell pepper and diced red onion to skillet; stir to combine. Add 2 Tbsp. water. Cover and cook 5 minutes.
Combine dressing ingredients in screw top jar and shake to mix well.
Transfer vegetables from the skillet to a large bowl and add the black beans. Pour dressing over the vegetables and black beans; toss to coat.
Inspired by Cooking Light Charred Summer Vegetables