Long Weekend Grilled Salad

Here's another gem from Oh She Glows by Angela Liddon.  I did make this salad over a fall long weekend and it was a hit.  We added a couple of avocados as well that complimented all of the other veggies.

Salad:

• 3 bell peppers (any colour)
• 2 zucchinis, sliced in half lengthwise
• 6 ears of corn, husk removed
• 1.5-2 cups cooked black beans (or one 15oz can)
• 1/2 cup uncooked wheatberries (optional)

Dressing:

• 3 tbsp extra virgin olive oil
• 1/4 cup fresh lime juice (2 limes) I’m sure lemon works too
• 2 tbsp balsamic vinegar
• 2 small garlic cloves, minced
• 2 tbsp minced fresh cilantro (or herb of choice)
• 1 tsp maple syrup (or other sweetener)
• 1 tsp Dijon mustard
• Salt/Herbamare & Pepper, to taste

1. Preheat the grill over medium heat. When it’s ready add the corn, rotating every few minutes. After about 10 minutes, add the zucchini and bell peppers. No need to chop the peppers, you can leave them whole. Grill for another 10 minutes, rotating frequently, until lightly charred.
2. Meanwhile, cook your wheatberries on the stovetop (if using them) according to package directions. In a small bowl, whisk together the dressing ingredients and adjust to taste.
3. When vegetables are done on the grill, cool, and then remove corn and chop the peppers and zucchini. Mix the drained and rinsed beans, wheatberries, dressing, and vegetables together in a large bowl. Add a generous amount of salt and pepper, to taste. Will keep for a few days in the fridge.