►  Makes 4 Servings
FOR THE SALAD:

1 pound (455 g) summer squash, cut into 1/2-inch (12 mm) thick slices

6 ounces (170 g) radishes, halved

2 red bell peppers, stemmed, halved, and seeded

2 ears corn, shucked

4 ounces (115 g) red pearl onions, peeled

2 cans (30 ounces, or 850 g) kidney beans, drained and rinsed

6 cups (265 g) packaged mixed greens

 

FOR THE DRESSING:

5 tablespoons (75 ml) olive oil

1/4 cup (60 ml) lemon juice

1 tablespoon (5 g) nutritional yeast

1/2 teaspoon dried basil

1/4 teaspoon salt

TO MAKE THE SALAD:

Heat your grill to roughly 375ºF (190ºC). Grill the squash, radishes, bell peppers, corn ears, and red pearl onions for 5 to 7 minutes, flipping halfway through, or until the vegetables are tender and grill marks are visible. Remove the vegetables from the grill and spread them out on a baking sheet. Refrigerate for 45 minutes, or until chilled. Move on to the dressing while chilling.

 

TO MAKE THE DRESSING:

In a small bowl, whisk the olive oil, lemon juice, nutritional yeast, dried basil, and salt vigorously until combined and creamy.

 

TO ASSEMBLE:

Divide the dressing between four 24-ounce (710 ml) jars, then top with kidney beans. Cut the corn from the cobs and chop the large pepper pieces. Place them in a mixing bowl with the squash, radishes, and pearl onions. Toss together until combined. Top the kidney beans with the grilled vegetable mixture, and lastly, top with mixed greens. Close each jar with a tight-fitting lid. When ready to serve, gently shake the jar to coat everything with dressing, then empty into a bowl. Serve chilled.

 

Salad jars will last up to 1 week in the refrigerator.