If you’re looking for a satisfying, nutritious, and delicious meal, you’re in the right place. This Bean Salad with Tropical Grilling Cheese is easy to make, uses ingredients you probably already have at home, and gets a flavor and texture boost from golden, perfectly grilled cheese. Whether you’re craving a wholesome post-workout meal or a complete family lunch, this salad will hit the spot.
Why You’ll Love This Bean Salad with Grilled Cheese
- Satisfying and Filling: Packed with protein from beans, cheese, and chickpeas, as well as fiber, so this salad will keep you full and satisfied throughout the day.
- Quick and Easy: It’s only a matter of mixing the ingredients. You can cook the cheese on the grill following the recipe below or cook it on a griddle or pan.
- Versatile: You can customize this salad based on what you have in your pantry, adding extra veggies or whatever you’re craving.
Ingredients
- 1 10-ounce package Tropical Grilling Cheese
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can garbanzo beans, drained and rinsed
- 1 large tomato, diced
- ½ cup diced cucumber
- ½ cup diced yellow pepper
- ¼ cup diced red onion
- 2 tablespoons cider vinegar
- ½ teaspoon oregano leaves
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- ¼ cup extra-virgin olive oil
- Lettuce leaves
Preparation
- Cut the grilling cheese into four lengthwise slices, each about ½-inch-thick. Preheat grill to high. Cook cheese slices until grilled on both sides. Remove cheese to cutting board: cut into 1-inch pieces. If you want to modify this step, you can cook the cheese on a griddle or pan.
- In a large bowl, combine black beans, garbanzo beans, diced tomato, cucumber, yellow pepper and red onion.
- In a small bowl, combine cider vinegar, oregano, cumin and salt. Gradually drizzle in olive oil. Toss dressing with bean and vegetable mixture; stir in grilled cheese pieces.
- Serve in large bowl with lettuce leaves.
