Patty’s Mediterranean Salad

Black beans, brown rice and chickpeas from the pantry with roasted vegetables and the spicy kick of lime, cumin and cilantro.


  • 1/2 cup baby carrots
  • 1 large zucchini, quartered
  • 1 large summer squash, quartered
  • 1 large red or yellow bell pepper, seeded and quartered
  • 2 small ears of corn, shucked
  • 1 15-ounce can black beans, rinsed and drained
  • 1 15-ounce can chickpeas (garbanzo beans), rinsed and drained
  • 1/2 small Bermuda onion, chopped fine
  • 1 cup cooked brown basmati rice (optional)
For dressing
  • Handful of fresh cilantro leaves, stemmed, rinsed and patted dry
  • 2–3 large cloves of garlic, ends cut and peeled
  • Juice of two limes
  • 2 teaspoons ground cumin
  • 1/4 cup extra-virgin olive oil
  • Salt and pepper to taste


Preheat broiler or prepare a hot fire on the grill. Baste the carrots, squash, bell pepper and corn with olive oil. Roast until lightly blackened under broiler or over grill, let cool. Remove kernels from cob, chop vegetables. In a large bowl, add the well-rinsed beans, chickpeas, red onion, roasted vegetables and optional precooked rice (brown basmati adds a nutty taste and texture). In a small food processor, pulse the garlic with the cilantro, add the lime juice and cumin, then the olive oil. Pour over salad and mix well. Season to taste with salt and pepper, mix again and cover. Refrigerate overnight and stir again before serving. Serves 8–10.

Photo(s) by Todd Zawistowski