Name: Colorful Bean Salad
Prep time: PT-481194H52M39S
Cook time: PT-481194H52M39S
Total time: 30 min
Ingredients: 1 can kidney beans, drained and rinsed; 1 can black beans, drained and rinsed; 1 can chickpeas, drained and rinsed; 1 cup cherry tomatoes, halved; 1 bell pepper, diced; 1 small red onion, finely chopped; 1/4 cup fresh parsley, chopped; 2 tablespoons fresh lemon juice; 2 tablespoons olive oil; Salt and pepper to taste

Ingredients

Scale

4 large portobello mushrooms

3 tablespoons olive oil

2 cloves garlic, minced

1 tablespoon balsamic vinegar

1 tablespoon fresh thyme leaves

Salt and pepper to taste

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Instructions

Preheat the grill to medium-high heat.
Remove the stems from the portobello mushrooms and gently scrape out the gills using a spoon.
In a small bowl, whisk together the olive oil, minced garlic, balsamic vinegar, fresh thyme leaves, salt, and pepper.
Brush both sides of the mushrooms with the marinade.
Place the mushrooms on the grill, gill-side down, and cook for about 4-5 minutes.
Flip the mushrooms and continue grilling for another 4-5 minutes until they are tender and slightly charred.
Remove from the grill and let them rest for a few minutes.
Slice the mushrooms and serve as a delicious and meaty alternative to grilled corn.