⏳ Yield & Time

Yield: 2 servings

Preparation Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

🍽 Ingredients

• 1 cup Soybeans (fresh or canned)
• 1/2 cup, chopped Red Onion
• 1/2 cup, chopped Yellow Squash
• 2 tablespoons Olive oil
• 2 tablespoons Lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon Honey
• to taste Salt and pepper

📖 Instructions

1. First things first, let's prep those veggies! Wash and chop your chosen vegetables into roughly 1-inch pieces. I like to use a mix of colors—it makes the salad more appealing. Think red onion, yellow squash, maybe some vibrant red bell peppers... you get the idea!
2. Next, the soybeans! If you're using dried soybeans, you'll need to cook them according to package directions. This usually involves soaking them overnight, then boiling them until tender—about 45 minutes to an hour. If using canned, just drain and rinse them well.
3. Now for the grilling! Preheat your grill pan or outdoor grill to medium-high heat. Once it's hot, toss the chopped vegetables with 1-2 tablespoons of olive oil, salt, and pepper. I sometimes add a pinch of garlic powder for extra zing!
4. Spread the vegetables in a single layer on the grill. Don't overcrowd the pan, otherwise they'll steam instead of grill. Grill for about 5-7 minutes per side, or until they have nice grill marks and are tender-crisp. The best part is how they get all those yummy grill marks!
5. Once the veggies are grilled to perfection, it's time for the soybeans. If you're grilling them separately (totally fine!), follow the same steps—toss them with olive oil, salt, and pepper, then grill for 3-5 minutes, stirring occasionally, until lightly charred and heated through. If adding them directly to the grilled veggies, toss them in during the last few minutes of cooking.
6. When everything is nicely grilled, carefully remove the vegetables and soybeans from the grill and let them cool slightly. While they're cooling, you can make the vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper. This dressing is sooo simple, but it really makes the salad pop.
7. Once the vegetables and soybeans have cooled, gently toss them with the vinaigrette. Taste and adjust the seasoning as needed. You can add a pinch more salt, pepper, or even a dash of red pepper flakes for some heat. I like to add a little extra lemon zest at the end for brightness.
8. Serve immediately and enjoy your flavorful and healthy grilled vegetable and soybean salad! Feel free to add some toasted nuts, seeds, or fresh herbs for extra texture and flavor. This recipe is surprisingly versatile; I constantly tweak it depending on what's in season!

📝 Notes

• For best results, use a grill pan that retains heat well. If you don't have a grill pan, you can use a regular skillet or even a baking sheet under the broiler, but the grill marks won't be as pronounced.
• Feel free to experiment with different vegetable combinations. Cherry tomatoes, corn, and mushrooms all work well in this salad.
• If you like a spicier salad, add a pinch of red pepper flakes to the vinaigrette.
• If you're making this salad for a crowd, you can easily double or triple the recipe. Just be sure to cook the vegetables and soybeans in batches to avoid overcrowding the grill pan.