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Grilled Summer Veg Bowl with Kidney Beans

Beyond the obvious (grains), there are a few rules I have for grain bowls. The first: get a solid protein. I’m using BUSH’S® Organic Kidney Beans for this bowl but any variety of bean is solid. Beyond the protein, I make sure to load up on vegetables because I pretty much make everything with about half vegetables.

BUSH’S® Organic Kidney Beans

I realize kidney beans might not be your first choice for a recipe like this but hear me out. I love kidney beans, primarily for their texture. Organic Kidney Beans have the perfect texture: not too soft. The beans are the perfect main star for a bowl like this particular grain bowl.

If you’re unsure about the kidney beans in this recipe, BUSH’S® has a line of flavored beans perfect for this type of grain bowl. I highly recommend checking out their Southwestern Style Pinto Beans.

The Vegetables

The best thing about grain bowls: they are ever forgiving on the vegetables. For this recipe I’m using the ever-delicious summer grilled vegetables but that’s just the start. Sautéed greens, roasted squash, or pan-fried asparagus would all be delicious with these kidney beans.

Toppings. All the toppings.

Finally, we finish strong. Top these bowls with your favorite salsa, hot sauce, guacamole, cheese, toasted pepitas, cilantro, and/or pickled vegetables. Go wild- it’s really a great way to bring everything together!


Grilled Summer Veg Bowl with Kidney Beans



1 cup uncooked short grain brown rice

1 bell pepper

½ medium red onion

1 small zucchini

1 tablespoon olive oil

Salt and pepper


1 tablespoon olive oil

1 clove garlic, minced

1 15oz Can BUSH’S® Organic Kidney Beans, drained and rinsed

Salt, to taste

¼ teaspoon crushed red pepper flakes

Zest from half a lime


Avocado, for serving

Cotija, for serving

Hot Sauce, for serving


  • Combine the rice with 2 cups of water in a pot. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the water has been absorbed; about 45 minutes.
  • While the rice is cooking, preheat the grill and prep the vegetables and beans. Cut the bell pepper into large slices, peel and slice the onion into ¼” thick slices, and cut the zucchini into ¼” thick slices. Toss all the vegetables with olive oil, salt, and pepper. Grill until the vegetables are tender and charring.
  • To make the beans, heat a medium skillet over medium-low heat. Add the olive oil, followed by the garlic. Cook for a minute or so, just until the garlic is starting to brown. Add the beans to the skillet and cook just until hot. Remove from heat and stir in the crushed red pepper and lime zest. Toss to coat the beans, cover, and let sit until the rice is done.
  • To assemble, divide the rice into desired number of bowls. Dice the grilled vegetables and add to the bowls along with the beans. Top with desired toppings and serve.

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Vegetarian News

Marinated Tomato and Avocado Salad

I did not like tomatoes as a child. My mom grew tomatoes in our garden and I always turned up my nose at them. What a missed opportunity to enjoy something so delicious! As an adult with my own garden, I was excited to grow a big harvest this summer. Unfortunately, both tomato plants died before they produced any fruit! If you’re lucky enough to have a homegrown bounty of fresh tomatoes still warm from the summer sun, I beg you to make this marinated tomato and avocado salad.

In fact, I beg you to make this marinated tomato and avocado salad even if you don’t have a vegetable garden. That is, unless you’ve discovered this recipe in the dead of winter and all you can find are bland greenhouse tomatoes. In that case, bookmark this page and come back in summer when tomatoes have the absolute best flavor. I used pearl tomatoes on the vine for this recipe because they’re the perfect bite size when sliced into quarters. Feel free to use whatever tomatoes you have on hand!

marinated tomato salad

This marinated tomato and avocado salad is a fantastic summer recipe whether you’re barbecuing at home or headed out for a picnic. The tomatoes can chill in the fridge while you prep the rest of your feast, making this a really simple recipe to prepare if you’re in charge of multiple dishes. Dice and add the avocado just before serving for the best results.

While incredibly fresh and delicious on its own, there are many ways you can bulk up this marinated tomato and avocado salad if you need to feed a crowd. Try adding cooked quinoa, couscous, or farro. Or, turn it into a pasta salad by adding cooked and cooled shells or penne. I have big plans to spread this salad on crusty bread for a bruschetta-inspired appetizer.


Marinated Tomato and Avocado Salad

  • Author:
    Kate Kasbee

  • Prep Time:
    10 mins

  • Cook Time:
    30 mins

  • Total Time:
    40 minutes

  • Yield:
    8 servings

  • Category:

  • Cuisine:

  • Diet:


  • 2 pounds pearl tomatoes on the vine
  • ½ red onion
  • 4 garlic cloves, peeled and finely chopped
  • 1 ½ tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 teaspoon agave
  • ½ teaspoon salt
  • A few twists of black pepper
  • 1 or 2 ripe avocados, diced (depending on your preference and the size of your avocados)
  • ⅓ cup cilantro, chopped


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