Grilled Green Beans with Watermelon-Radish Salsa

Grilled Green Beans with Watermelon-Radish Salsa

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From: EatingWell Magazine, May/June 2017

Serving grilled greens with a spicy-sweet salsa elevates this easy vegetable side dish recipe to something special. Serve alongside burgers or grilled chicken at your next cookout.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • Salsa
  • 1 cup diced watermelon ( ½-inch cubes)
  • ½ cup finely diced radishes
  • 1 jalapeño, seeded and finely diced
  • 2 tablespoons finely diced shallot
  • 1½ teaspoons lime zest
  • 2 tablespoons lime juice
  • ¼ teaspoon salt
  • Ground pepper to taste
  • Green Beans
  • 1 pound green beans, trimmed
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon salt
  • Ground pepper to taste


  • Prep

  • Ready In

  1. To prepare salsa: Combine watermelon, radishes, jalapeño, shallot, lime zest and juice in a medium bowl. Gently toss. Season with salt and pepper; toss again. Set aside.
  2. To prepare green beans: Place a grill basket on a grill; preheat to medium-high. (Alternatively, preheat a grill pan over high heat.)
  3. Combine beans, oil, cumin and coriander in a large bowl; toss to coat. Season with salt and pepper; toss again. Grill the beans in the basket (or grill pan), stirring once halfway through, until just tender and evenly charred, 5 to 7 minutes.
  4. Transfer the beans to a serving platter and top with the salsa. Serve immediately.

Nutrition information

  • Serving size: 1 cup beans & about ¼ cup salsa
  • Per serving: 122 calories; 7 g fat(1 g sat); 4 g fiber; 13 g carbohydrates; 3 g protein; 46 mcg folate; 0 mg cholesterol; 7 g sugars; 0 g added sugars; 1,044 IU vitamin A; 27 mg vitamin C; 58 mg calcium; 2 mg iron; 305 mg sodium; 353 mg potassium
  • Nutrition Bonus: Vitamin C (45% daily value), Vitamin A (21% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 1½ fat

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