As much as I love Fall, the dog days of summer are still so bittersweet.
And a bit awkward.
Early September you can find me…
- Wide-eyed in horror after an orange leaf spotting
- Complaining of the heat and humidity while I rip off a layer of sheets in bed
- So far resisting the urge to buy new school supplies…15 cent notebooks? Come on.
- Saying things like, “I don’t know what’s worse weeding or raking leaves”
- and, “Tropical vacation this winter, or bust.”
- and also, “How many years have we been out of school now?”
- Putting on my fleece robe only to rip it off 5 minutes later after a tea-induced hot flash.
The period between the two seasons reminds me of…well, my entire adolescence. Awkward.
Thankfully, the last long weekend is a great time to turn on the BBQ, get outside, and enjoy the last flavours that summer has to offer. No f word required.
Unless your man burns his finger rotating the vegetables. I’m not mentioning any names.
And plus, the leaves on the ground are clearly confused because this flower tells me it’s still summer!!
Either that, or it could be about 2 hours from death. It may also be dead in this photo, I can’t be sure.
Confused seasons aside, this grilled salad makes a healthy compliment to any long weekend gathering. It’s easy to throw together and you can even get your man to pitch in while you spend “hours” on the salad dressing. Or at least, that’s what you’ll tell him while you sip a margarita with your girlfriends after spending just a few minutes on the dressing.
It will be our little secret.
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Long Weekend Grilled Salad
Light, fresh, filling, and easy to throw together for any long weekend gathering. The fresh corn lends a light sweetness to the zesty lime dressing. A generous dusting of salt and pepper before serving really makes everything come together. You can also make this the day before and let the flavours develop overnight in the fridge. Just throw it into a container and you’re good to go!
Adapted from my Back on Track II Salad.
Yield: ~6 Servings
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.
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Simply grill the vegetables (or you could probably roast them in the oven too).
Mix together in a large bowl with beans,
Add in some cooked grains if desired. I used wheatberries.
Whisk together your salad dressing!
Easy stuff!
But don’t worry we won’t tell anyone.
Add the dressing on top and mix well!
Chug Sip margarita.
Season generously with salt (I used Herbamare) and freshly ground black pepper.
It’s basically a multivitamin in a bowl. Which is always a good thing if you plan on enjoying your share of treats and drinks this long weekend like I do…muhauha.
Have a fun, delicious, and safe long weekend everyone! 
This looks yummy AND healthy. I love grilled or roasted veggies in a salad.
Im really loving your blog. This salad is beautiful. Im so excited to try it (and the tortilla soup from last week)!
Just found your blog in the last few days and have loved it. Today I made the Long Weekend Grilled Salad – it was WONDERFUL!! and I made the Wheat Berry and Bean Salad for lunch for the upcoming week (also fabulous)! Thanks for sharing such great recipes and information. I’m also training for my first 1/2 marathon and enjoyed reading your post about your experiences with those as well. Again, really hooked on your blog, thanks!!
Thank you Cindy, I’m happy that you are enjoying the recipes! Good luck with your training!
Just made this (substituted farro for wheatberries b/c I couldn’t get wheat berries at the grocery store) and it was delicious! Whole family enjoyed it… Thank you for your inspiring message and great recipes!
Made it with red quinoa and chickpeas and it was fantastic!
Glad to hear that Laura!
Hi Angela,
I really loved this recipe, and felt compelled to share. :o) When I made this dish, I opted to omit the corn and instead roast Brussels sprouts on the grill (to retain crunch factor in the dish), and oh my, was it dee-lish! I’d imagine roasted eggplant would be a fabulous addition and/or substitute as well. I placed may salad atop a small mound of tri-color brown rice, compliments of Trader Joe’s. I am transitioning into Veganism and very much appreciate your healthful, delicious and beautiful recipes. Thank you very much!
I love all the colours in this salad and your photos are gorgeous
I made this for a party and it was a big hit! It’s definitely staying in my files for future use.
I’m happy it was enjoyed Robin! Thanks for your feedback.
Hi Angela,
First off I have to say how impressed I am with your blog! i have been following it now for a few months after being referred to it by a friend. you have a fast growing group of readers among all of us! I also have not eaten anything for breakfast since trying overnight oats, and now all i talk about at work is my reason for getting up in the moring is breakfast!
i made this salad last night and it is outstanding. Thank you so much for providing such an amazing resource of information, and inspiration. I look forward to reading your blog everyday.
thanks again,
Lucy
Hi Lucy, Thank you so much for your kind words! I appreciate your support and so happy that you enjoy the recipes. :)
Made this last night, and roasted the corn and peppers in the oven. Did zucchini on a cast iron stove top grill pan. It was still absolutely lovely. It is FANTASTIC for lunch and makes a ton, so I look forward to eating it all week! Thank you so much!
yay! Thats great Jess
I made this yesterday! Delish! I would recommend though NOT using the cheaper green peppers. They turned this ugly green color – this may have been because the grill ran out of grass and I finished off their charring in the oven, but it was not attractive! I also added halved cherry tomatoes from our garden. This added another level of freshness. I will definitely be making this again! So glad I found your blog! Love it! xo
Thanks Lindsey and thanks for your feedback!
Oh I just adore fall.
AND those wooden bowls!!!!! Don’t think about how long you have been out of school, before ya know it they are TEA induced hot flashes!
This looks amazing! I’m a very new vegan (8 weeks tomorrow and feeling great!) and have been very inspired by your recipes. The vegan enchiladas with cilantro avocado cream are my new favorite…but they might be replaced by this salad. Thanks for recipes that aren’t too strange for my carnivorous husband to eat. I appreciate the whole “real food” ingredients.
My girlfriend and I just made this recipe and oh my goodness it was absolutely delicious! We made a few changes, since corn isn’t in season we used a bag of frozen corn and dry chared it on the stove top. We also only used 1 tablespoon of olive oil and instead of maple syrup we used one packet of Splenda, just to keep the calorie and fat down. This recipe was amazing and I cannot wait for the summer to make it! Thanks again!
Where did you get the bowls?
Hi Angela,
I am 3 days in to my vegan lifestyle change, and I must say your blog and recipes make me feel like I won’t be deprived. As a total “foodie” I wasn’t sure how I would cook with my new change, but I am starting to see there are many substitute dishes that look amazing! I made your long weekend salad last night and LOVED it. Also, I added grilled pineapple and used the frozen roasted corn from Trader Joes (a little cheating) – and my husband even loved it. That says a lot. I am a fan. Thank you! : )
Jessica from Carlsbad, CA
Hey Jessica, Thank you for your lovely comment! I’m so happy to hear that you are enjoying the recipes. :)
Great recipe! I love wheatberries and so rarely see them in recipes, so I knew I had to give this a try. It looks lovely on the table and is so delicious. I will definitely make this again.
SO delicious!! I love your recipes! I bought you cookbook about a month ago and make at least 2 new ones each week. I love them all! Thank you for making healthy food delicious!
Made this recipe this weekend and it was excellent. I left out the zucchini and subbed in cucumbers, and they were perfect. Added some kale, which I ‘massaged’ with the dressing before adding the other ingredients to amp up the greens. The roasted corn and peppers were sweet and really added something special to the salad. I amped up the dressing a bit by adding a wee bit of pureed chipotle peppers in adobo sauce to add a certain smoky kick. My kids both took it to camp for lunch today and everybody here loves this one. Thanks!
Hi! I love wheatberries (especially in salads) but I’ve never made them at home because I’m so confused by them! Recipes always just say wheatberries but when I go to a store that has them in the whole foods aisle, they have so many options…red, soft, hard, etc. What kind did you use in this recipe and how did you cook them? Thank you!