Ingredients
Scale
- 4 1/2 cups Randall Mixed Beans, drained and rinsed
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 2 ears of corn, husk removed
- 3 tomatoes, sliced ½ inch thick
- 1 zucchini, sliced ¼ inch thick
- 8–10 large basil leaves
- 1 tbsp lemon juice
Instructions
- Take two large sheets of foil and prepare a foil packet for the beans. Drizzle with olive oil, salt and black pepper and mix together. Seal the packet and use a toothpick to poke a dozen holes into the packet so that the smoke from the grill can get to the beans. Set on the grill for 20 minutes or until warmed through.
- Grill the corn about ten minutes or until it gets the color you want on it. Grill the tomatoes and zucchini for a few minutes on each side.
- Remove the beans from the foil packet and place into a large bowl. Cut the corn off the cob, slice the zucchini and tomatoes into smaller pieces and add them to the beans. Chop the basil and add it to the salad along with the lemon juice and stir until incorporated.