Best 2 Grilled Watermelon And Pole Bean Salad Recipes

**Grilled Watermelon and Pole Bean Salad: A Unique and Flavorful Summer Dish**

Indulge in a refreshing and flavorful summer salad that combines the sweetness of grilled watermelon, the crunch of pole beans, and a zesty dressing. This unique dish offers a delightful contrast in textures and tastes, making it a perfect side or main course for any occasion. With its vibrant colors and easy-to-follow recipe, this grilled watermelon and pole bean salad is sure to become a favorite among family and friends. Explore variations of this salad, including a tangy lime-cilantro dressing, a creamy avocado dressing, and a spicy chili-lime dressing, each adding its own distinct flavor profile. Discover the perfect dressing to complement your taste preferences and create a salad that's both visually appealing and bursting with flavor.

Here are our top 2 tried and tested recipes!

GRILLED WATERMELON SALAD WITH SWEET AND SPICY VINAIGRETTE

Grilled Watermelon Salad with Sweet and Spicy Vinaigrette image

Provided by Kardea Brown

Categories main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

1/2 cup plus 2 tablespoons olive oil
1/4 cup honey
1/4 cup freshly squeezed lime juice (from 2 to 3 limes) plus zest of 1 lime
1/4 cup minced shallots (from 1 large)
3 tablespoons hot sauce, preferably Texas Pete
2 large garlic cloves, minced
Kosher salt and freshly ground black pepper
2 tablespoons salted butter
1 cup pecan halves
2 tablespoons brown sugar
1 small seedless watermelon
One 5- to 6-ounce box baby arugula
1 cup sliced strawberries
1/2 cup blueberries
4 ounces premium-quality blue cheese
1/4 cup chopped fresh parsley
1/4 cup sliced scallions

Steps:

For the vinaigrette: Combine the oil, honey, lime juice, zest, shallots, hot sauce, garlic and salt and pepper in a bowl to make a sweet and spicy vinaigrette. Set aside.
For the salad: Line a baking sheet with wax paper and set aside. Melt the butter in a large skillet over medium heat. Toss in the pecans and brown sugar, stirring to coat. Cook over medium heat until the sugar begins to caramelize, about 3 minutes. Spread out pecans on prepared baking sheet to cool.
Heat an outdoor gas grill to high or prepare a charcoal grill for high, direct-heat grilling. Trim the ends off the watermelon. Stand the watermelon on one cut end and cut in half, then cut each half in half again. Cut the quarters into 1/2-inch-thick slices. Brush the vinaigrette on both sides of the watermelon slices. Add the watermelon slices to the grill in a single layer and cook until warmed through and grill marks appear, 2 to 3 minutes per side. Cool the watermelon, then cut into cubes. (You won't use all the watermelon for the salad. Use as much as you like.)
Layer the arugula leaves, grilled watermelon, strawberries, blueberries, blue cheese, pecans, parsley and scallions in a salad bowl. Add vinaigrette and toss just before serving.

GRILLED WATERMELON SALAD

Grilled Watermelon Salad image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 cup pomegranate juice
1 teaspoon cornstarch
1 (5-pound) seedless watermelon
2 tablespoons olive oil, plus more for brushing melon
Salt
2 cups arugula lettuce
Freshly cracked black pepper
1/2 cup crumbled goat cheese
2 tablespoons balsamic mint syrup
1 pomegranate, seeds reserved, for garnish

Steps:

In a medium-sized pot, bring the pomegranate juice to a boil over medium heat. Stir in the cornstarch and simmer until it thickens. Remove from heat and set aside.
Set the grill temperature to high and let it heat up. Remove the rind. Cut melon in 4 pieces roughly 2-inch by 4-inch rectangles. Brush the watermelon with olive oil and put on the grill for 2 minutes, turning to get grill marks on each side. Salt the watermelon when it comes off the grill. Add the arugula to a medium bowl and sprinkle with olive oil and salt and pepper, to taste.
Paint some of the pomegranate syrup on each plate. Top with 4 pieces of grilled melon and 1/8 cup of the goat cheese. Add more of the arugula salad and sprinkle with the remaining cheese. Drizzle each salad with balsamic mint syrup and some cracked black pepper. Sprinkle pomegranate seeds around each plate and serve.

Tips:

Choose ripe and flavorful watermelon: Look for watermelons that are heavy for their size and have a deep red color. Avoid watermelons with bruises or soft spots.
Use a variety of beans: You can use any type of pole beans in this salad, such as green beans, yellow beans, or purple beans. For a more colorful salad, use a mix of different colors.
Grill the watermelon and beans until they are slightly charred: This will give them a smoky flavor that pairs well with the sweet watermelon.
Make the dressing ahead of time: The dressing can be made up to 3 days in advance. Store it in the refrigerator until you are ready to use it.
Serve the salad immediately: This salad is best served fresh. The watermelon and beans will start to wilt if they sit for too long.

Conclusion:

Grilled Watermelon and Pole Bean Salad is a refreshing and flavorful summer salad that is perfect for potlucks, picnics, and barbecues. It is easy to make and can be tailored to your own taste. Experiment with different types of beans and dressings to create a salad that you and your family will love.