Serving grilled greens with a spicy-sweet salsa elevates this easy vegetable side dish recipe to something special. Serve alongside burgers or grilled chicken at your next cookout.

Grilled Green Beans with Watermelon-Radish Salsa

Serves 4

Serving Size: 1 cup beans & 1/4 cup salsa

Active Time: 25 minutes

Total Time: 25 minutes

For the salsa:

1 cup diced watermelon (1/2-inch cubes)

1/2 cup finely diced radishes

1 jalapeno, seeded and finely diced

2 tablespoons finely diced shallot

1 1/2 teaspoons lime zest

2 tablespoons lime juice

1/4 teaspoon salt

Ground pepper to taste

For the green beans:

1 pound green beans, trimmed

2 tablespoons extra-virgin olive oil

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon salt

Ground pepper to taste

To prepare salsa: Combine watermelon, radishes, jalapeno, shallot, lime zest and juice in a medium bowl. Gently toss. Season with salt and pepper; toss again. Set aside.

To prepare green beans: Place a grill basket on a grill; preheat to medium-high. (Alternatively, preheat a grill pan over high heat.)

Combine beans, oil, cumin and coriander in a large bowl; toss to coat. Season with salt and pepper; toss again. Grill the beans in the basket (or grill pan), stirring once halfway through, until just tender and evenly charred, 5 to 7 minutes.

Transfer the beans to a serving platter and top with the salsa. Serve immediately.

Recipe nutrition: Per serving: 122 calories; 7 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 13 g carbohydrate; 0 g added sugars; 7 g total sugars; 3 g protein; 4 g fiber; 305 mg sodium; 353 mg potassium.

Nutrition Bonus: Vitamin C (45 percent daily value), Vitamin A (21 percent dv)

1 Carbohydrate Serving(s)

Exchanges: 2 vegetable, 1 1/2 fat

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)