Photo of Grilled-leek and Northern bean salad by WW

Grilled-leek and Northern bean salad

Total Time
25 min
10 min
15 min
Leeks are easy to grill and make a deliciously healthy dish. Closely related to the onion, leeks have a similar sweet taste. The creamy beans marry perfectly with the mild, tangy flavor of the leeks. Dijon mustard and white wine vinegar add another layer of flavor. Serve this alongside grilled fish or chicken, or make it a vegetarian main dish by substituting vegetable broth for chicken broth.


Cooking spray

4 spray(s)

Uncooked leek(s)

3 medium

Olive oil

1 Tbsp

Fat free chicken broth

1 Tbsp

White wine vinegar

1 tsp

Dijon mustard

¾ tsp

Table salt

¼ tsp

Black pepper

¼ tsp

Canned great northern beans

1 cup(s), drained and rinsed

Fresh parsley

1 Tbsp, finely chopped


  1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
  2. Trim top of each leek to yield 4-inch white piece (some light green is OK) and discard dark-green tops. Cut leeks lengthwise in half, leaving root ends attached. Rinse leeks under running water to clean between layers and pat dry.
  3. Coat leeks with nonstick spray. Grill, cut-side down, until leeks are tender, charred, and marked from grill, 5 to 10 minutes. Turn leeks over and grill for 3 to 5 minutes more. Remove leeks from heat and trim off root ends.
  4. In large bowl, whisk oil, broth, vinegar, mustard, salt, and black pepper. Slice leeks into 1⁄2-inch-thick pieces and add to bowl along with beans. Toss salad gently until well coated. Garnish with parsley.
  5. Serving size: about 1⁄2 cup