Photo of Grilled leek and bean salad by WW

Grilled leek and bean salad

SmartPoints® value per serving
Total Time
25 min
10 min
15 min
Give yourself a preview of spring with this tasty grilled vegetable recipe. When fresh scallions hit the market, substitute a bunch for the leeks.


Uncooked leek(s)

3 medium

Canned great northern beans

1 cup(s), drained and rinsed

Olive oil

1 tbsp(s), extra-virgin

Fat free chicken broth

1 tbsp(s)

White wine vinegar

1 tsp(s)

Dijon mustard

¾ tsp(s)

Table salt

¼ tsp(s)

Black pepper

¼ pinch

Fresh parsley

1 tbsp(s), Italian, minced


  1. Preheat grill to medium-high heat.
  2. Trim leeks to yield 4 inches of white bulb; discard green tops. Cut leeks lengthwise in half and rinse them under running water to clean; pat dry. Place leeks, cut-side down on grill, and cook until tender, about 5 to 10 minutes on first side, and 3 to 5 minutes on second side. Remove leeks from heat; trim off stem ends.
  3. Slice leeks into 1/2-inch thick pieces and place in a serving bowl; stir in beans. Stir together oil, broth, vinegar, mustard, salt and pepper in a separate bowl; pour over salad. Toss gently but well; garnish with parsley. Yields about 1/2 cup per serving.


To grill indoors, coat a grill pan with olive oil-flavoured cooking spray. Preheat over medium-high heat and grill leeks until tender, about 10 minutes on the first side and 5 minutes on the second side.