Olive Oil
1 large eggplant, peeled and sliced 1/2 inch thick
1 cup fresh salsa (recipe below)
12 oz black beans
1-2 tbsp lime juice
sea salt and freshly ground pepper

Preheat gas grill or prepare charcoal fire. Brush oil onto one side of eggplant slices, place on grill, oiled side down. Cook 6-8 minutes until tender. Brush oil on tops and turn and grill until tender for another 6-8 minutes. Cool slightly and then chop on cutting board. Combine eggplant, fresh salsa, black beans, and lime juice in a large salad bowl; toss to mix. Add salt and pepper as needed.


3 ripe tomatoes, peeled, seeded, and chopped
2 small cucumbers, sliced, seeded, and chopped
1/2 cup red onion, minced (sweet or yellow onions will work as well)
1/4 jalapeno pepper, seeded and minced
2 tbsp fresh lime juice

Stir ingredients gently and refrigerate.

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