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Grilled Green Beans with Watermelon-Radish Salsa

  • 25 m
  • 25 m
Justin Kouri
“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.”


    • 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


  • 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.
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