GRILL AND CHILL SALAD

SERVES 4 PORTIONS

FOR THE SALAD

1 lb. (455 g) summer squash, cut into 1/2-inch (12 mm) thick slices

6 oz. (170 g) radishes, halved

2 red bell peppers, stemmed, halved, and seeded

2 ears corn, shucked

4 oz. (115 g) red pearl onions, peeled

2 cans (30 oz., or 850 g) kidney beans, drained and rinsed

6 cups (265 g) packaged mixed greens

FOR THE DRESSING

5 tbsp. (75 ml) olive oil

1/4 cup (60 ml) lemon juice

1 tbsp. (5 g) nutritional yeast

1/2 tsp. dried basil

1/4 tsp. salt

NUTRITIONAL VALUES

Calories: 780kcal
Fat: 20.5g (3.1g S.Fat)
Carbs: 122.5g
Protein: 34.7g
Sugar: 22.1g
Sodium: 296mg

METHOD

TO MAKE THE SALAD
Preheat your grill to 375°F (190°C). Grill the squash, radishes, bell peppers, corn ears, and red pearl onions for 5 to 7 minutes, flipping halfway through, or until tender and grill marks appear. Take the vegetables off the grill and place them on a baking sheet. Refrigerate for 45 minutes, or until completely cold. While the dressing is chilling, proceed to the next step.

TO MAKE THE DRESSING
In a small bowl, vigorously whisk together the olive oil, lemon juice, nutritional yeast, dried basil, and salt until combined and creamy.

TO ASSEMBLE
Distribute the dressing among four 24-oz. (710 ml) jars, then top with kidney beans. Remove the corn cobs and chop the large pepper pieces. Combine them with the squash, radishes, and pearl onions in a mixing bowl. Toss until well combined. Finally, top the kidney beans with the grilled vegetable mixture and mixed greens. Put a tight-fitting lid on each jar. When you're ready to serve, gently shake the jar to coat everything in the dressing, then empty into a bowl. Chill before serving.

Salad jars can be stored in the refrigerator for up to a week.