Hot off the grill! Now don’t take this the wrong way. I am totally in favour of some protein gracing my plate, but sometimes a girl has to get her veggie on! What better way then with the grill.
In some of my posts I talk about balancing things in life and I am the first to put up my hand and say, “This is something I am still working towards.” You know what, that is just fine. We all have to finally lay our head at the end of the day and be content on totally rocking it!
We all have those champion days where you are super significant other, super parent, super coworker, super neighbour, super random person who helps others out and still manage to do a little something for yourself. There is nothing that can get in your way. You are problem solving left, right and center! Relish in the glory – We all need to once in awhile. Toot, toot that horn!
There is nothing wrong with being happy that your day was successful in any way you can positively measure it. Maybe it was something small, a whole bunch of things small or one massive progressive step.
Everyone needs those days. Everyone. The reality is that no matter how down pat the routine is, how prepared and positive you are you just feel that you need to push through it. Life can sometimes get complicated or off kilter so we just need to remember how to balance. We have all been there.
Balance – easy to say but sometimes hard to achieve. Surrounding yourself with people who understand can be your champions for you and having them make you laugh is so important. I really should gives those people credit more often and have them over for drinks!
Finding the right balance with food can be tough. I think we have all been there at one point in our lives. This salad is a great tasting way to make a little change and try something new. The variety of vegetables and the protein of the beans really makes for a filling entree. Honestly, you won’t miss the meat!
Another thing I love about this and I am sure you will as well, is that you can make it ahead of time. Going to potluck barbecue or hosting a dinner party? This can be prepared earlier in the day or even the day before to help balance out your schedule.
I would love to hear from you and how you try to keep balance in your life. Until the next time, keep your chin up and revel in those great moments!
Grilled Succotash Salad
Going green doesn't meet that you have to miss out on a hearty meal.
- 2 ears of corn, shucked
- 3 bell peppers, halved
- 3 beets, stems removed & slices
- 1 egg plant, sliced
- 12 large asparagus
- 2 small zucchini, halved
- 1 red onion, outer skin removed
- 1 can of black beans, drained
- Mixed greens to garnish
- 1/2 tsp red chili flakes
- 1/2 Tbsp yellow curry
- 1 tsp coriander
- 1/2 tsp smokes paprika
- 1 tsp salt
- 1/2 Tbsp black pepper
- 1/2 cup olive oil
- 4 cloves of garlic, pressed
- 1 tsp sriracha
- 1 1/2 Tbsp white wine vinegar
Marinate & Salad Dressing
- Preheat the barbecue to medium high heat, around 400 degrees. Prep the vegetables as described i the ingredient list.
- In a small bowl, with exception to the white wine vinegar, combine the marinade and salad dressing ingredients and whisk together. Reserve 1/3 cup later for the dressing.
- Place the corn in tin foil and lightly brush on the marinade. Place the corn and other vegetables on the grill and cook until tender, approximately 15-20 minutes. Brush on the marinate and cook for a couple of minutes longer. Remove from heat and let cool.
- Cut the corn off the cob and the vegetables into bit sized pieces. Place in a large bowl and mix in the drained black beans. Add the the white wine vinegar to the reserved dressing and drizzle on the salad. Stir until coated and spoon onto some fresh greens and serve.