So, Here’s the Scoop On My Grilled Veggie Bean Salad

I can’t count the number of times I’ve made this Grilled Veggie Bean Salad with Maple Dijon Dressing—once even on a blustery autumn afternoon when my grill almost blew away (not my best idea, but the salad was still a hit). Anyway, this started as my “what can I make with whatever’s in the crisper and a can of beans?” kind of dish, and honestly, it stuck around. There’s something about the smoky warmth of grilled peppers, the creamy beans, and that quirky sweet maple zing in the dressing that just gets me every time. Also, it’s a solid excuse to eat a rainbow for lunch. Not that I need much convincing, ha.

Why You’ll Probably Love This (Or, Why I Do Anyway)

I make this when I want to pretend I’ve got my act together but still want something that feels… well, hearty? My kids will actually eat it (as long as I don’t mention the word “bean” out loud) and my partner grabs thirds if there are good leftovers. It’s my “I-don’t-feel-like-cooking-but-want-something-fresh” dinner. Sometimes, I get lazy and use pre-grilled frozen veggies—nobody’s perfect. Once, I over-grilled the peppers and, weirdly enough, everyone liked the smoky bits. (Go figure.)

Ingredients – Use What Ya Got, Mostly

1 red bell pepper (orange or yellow’s fine, too—whatever looks peppy at the shop)
1 small zucchini (but I’ve swapped in yellow squash when they’re crowding the fridge)
1 red onion (or, in a pinch, half a sweet onion works; gran says redder is better for salads, but I disagree)
1 can (400g/15 oz) mixed beans, drained and rinsed (black beans or chickpeas have both done the job here, honestly)
Handful of cherry tomatoes, halved (grape tomatoes are fine, but if you only have regular ones, just chop them up—it’ll be grand)
50g baby spinach or arugula (spinach is my go-to, but I did arugula once and it nearly stole the show)
A little olive oil for grilling (but I’ve just used regular veg oil when I run out, no crisis)
For the maple dijon dressing:
- 2 tbsp Dijon mustard (truth: a grainy mustard adds texture if you’re into that sort of thing)
- 1.5 tbsp pure maple syrup (the good stuff—if you use pancake syrup, I won’t judge, but it is a bit sweeter)
- 2 tbsp apple cider vinegar (white wine vinegar if that’s what’s lurking in your cupboard)
- 1 tbsp olive oil
- Salt and pepper to taste

How I Do It (With a Few Tangents Along the Way)

First, preheat your grill or grill pan. Medium-high is what you want—too low, and you’ll be waiting all day, too high, and you might incinerate your veg. (learned that the hard way!)
Chop the bell pepper, zucchini, and red onion into biggish chunks—roughly 1-inch pieces. Don’t fret if they’re not identical, just try to keep ’em close-ish so they cook at the same sort of pace.
Toss those veggies with a drizzle of olive oil and a little salt and pepper. I do this straight on a sheet pan so I don’t dirty a bowl. You can use your hands. Gloves if you’re feeling posh.
Grill your veggies. Lay them on the grill (if they want to stick, nudge ‘em with a spatula, don’t be scared—it helps to have the grill really hot before you start). Turn once or twice. About 5-8 minutes, until they’re tender and have those swoon-worthy charred lines. If some bits go a bit dark, it honestly adds character. Trust me.
Meanwhile, in a big bowl, toss in your rinsed beans, baby spinach (or whatever greens), and cherry tomatoes. This is where I usually sneak a tomato half before the rest go in—quality control, sort of.
Once the veggies are grilled and cooled for a moment (or just not lava-hot anymore), tip them into the salad bowl with the rest. It’ll wilt the greens a bit, but that’s not a bad thing.
For the dressing: Whisk together Dijon, maple syrup, vinegar, and olive oil. Give it a taste—add more maple if you’ve got a sweet tooth. Salt and pepper to finish. If you’re in a mad dash, everything goes into a jam jar, lid on, and shake away. Actually, I prefer this way, less to clean.
Pour the dressing over the salad while things are still a bit warm. Toss well so everything gets a little slick of that sweet-sharp sauce. Take a taste—add salt, pepper, or even a hint more vinegar if it’s too mellow for your liking.
That’s it. Eat right away, or let it sit for half an hour if you can stand the wait—it gets even better (probably because the beans soak up everything).

What I Wish I’d Known (Notes form Experience)

If you grill the veggies too long, they go a bit floppy but still taste great—just call it “rustic”.
I once skipped the maple and swapped honey. It’s sweeter—almost too much. Maple’s got that woodsy thing going on.
Rinsed beans make a world of difference; don’t just dump from the can or you’ll get that weird beany goo.

Switch It Up—Or, Experiments Gone Right (and Not-So-Much)

Sometimes I swap the beans for lentils, which works, but the salad feels denser. Not my favorite, just being honest.
Adding feta is glorious—salty, creamy, boom.
I once tried grilled eggplant, but it kinda disintegrated. Maybe thicker slices next time?
Chopped fresh herbs, like basil or mint, add a nice pop if you’ve got ‘em handy.

No Grill? No Problem (Equipment Lowdown)

I bang on a bit about my grill pan but honestly, a big skillet on high does the job if your oven’s not up for it. Or the broiler—just keep an eye on the veggies. They’ll char faster than you expect. In Australia, my mate used a sandwich press, which somehow worked (just cleaned it VERY thoroughly after).

Stashing Leftovers (If You Even Get That Far)

This keeps in the fridge for two, maybe three days—but, honestly, in my house it never lasts more than a day! The flavors meld together overnight, and I think it tastes even better the next day. Beans will soak up a bit of the dressing; I just add another splash of vinegar before serving from the fridge. The greens might wilt, but honestly, I like it that way.

How to Serve (My Quirky Preferences)

I pile this up on a massive platter if we have friends, otherwise, I’m shameless and eat it straight from the mixing bowl for lunch. Once I topped it with a fried egg—sounds mad, but actually terrific. It’s also a killer side with grilled chicken or piled in a warm pita with crumbly cheese. On hot days, we all eat it outside, pretending it’s a picnic even if it’s just the back doorstep.

Lessons I Learned The Hard Way (Pro Tips)

I once tried to skip the preheating step with the grill and ended up with sad, pale veggies—don’t do that, mate. Wait for the heat.
Chop your veggies roughly the same size. That way, they grill up nice and evenly. I always rush this part and get a few burnt edges (but that’s character, right?).
Don’t drown the salad in dressing right away—start with half, toss, then add more as needed. It’s easier to add than take away. (Ask me how I know.)

Your Questions (Because Friends Do Ask!)

Can I skip grilling and just roast the veggies? – Absolutely! Roasting gives lovely flavor too. Actually, sometimes I prefer it when I’m feeling lazy, since you can bang everything in the oven at once.
Can I make the maple dijon dressing ahead? – Yup, it holds up in a jar for at least a week. Just give it a shake before pouring, as the oil always separates (that’s normal, promise).
What beans work best? – Mixed beans make it pretty and interesting but honestly, black beans, chickpeas, or whatever you’ve got going will work. Once I used refried beans, which, erm, didn’t turn out great. Stick with the whole kind for best results.
How spicy can I make this? – Toss in a pinch of chili flakes to the dressing if you want heat. I sometimes add a fresh chopped red chili if I’m flying solo (since the kids revolt otherwise!).
Can I freeze this salad? – Not really. The veggies get mushy and the greens turn sad. Best make it fresh, or just smaller portions if you’re worried.

And, just in case you get distracted halfway through—like I inevitably do—don’t stress. This salad’s meant to be unfussy. If it looks a bit unpredictable at the end, you’ll probably have pulled it off perfectly.

Grilled Veggie Bean Salad with Maple Dijon Dressing