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

This recipe can be easily modified to fit the ingredients and quantities that you have on hand. Feel free to substitute green bell pepper for red, yellow squash for the zucchini, or omit a vegetable. You’ll need about 6 cups of chopped vegetables total.


2 Tbs. water
2 1/2 cups fresh corn kernels
2 cups chopped green beans
1 cup chopped zucchini
1 cup chopped red bell pepper
¼ cup diced red onion


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