Description
This vibrant Grilled Zucchini Salad combines smoky grilled zucchini and corn with creamy cannellini beans, fresh herbs, crunchy pecans, and tangy lemon dressing. It’s a refreshing and hearty dish perfect as a light main or a flavorful side, showcasing simple ingredients elevated by grilling and citrusy freshness.
Ingredients
Scale
Beans
- 1 can cannellini beans or 2 cups cooked from scratch
- 1 tablespoon chopped fresh rosemary
Vegetables
- 2 medium zucchini, halved lengthwise
- 2 ears corn, husks and silks removed
Seasoning & Oil
- 1 tablespoon olive oil or avocado oil (for grilling)
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
Salad Mix-Ins
- ½ cup torn basil leaves
- ¼ cup chopped pecans
- 4 tablespoons shaved pecorino cheese or parmesan cheese
Dressing
- 2 tablespoons extra virgin olive oil
- 1 whole lemon, zested and juiced
- 1 clove garlic, minced
- 1 teaspoon honey
Instructions
- Prepare the Beans: Rinse the cannellini beans under cold water and drain. Place the beans in a large bowl and toss with the chopped fresh rosemary to infuse flavor.
- Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, lemon juice and zest, minced garlic, and honey until well combined. Pour this dressing over the rosemary-tossed beans, stirring gently to coat.
- Grill Zucchini and Corn: Brush the zucchini halves and corn ears with olive or avocado oil. Season with kosher salt and ground pepper. Grill over medium-high heat until the zucchini develops char marks and the corn kernels are slightly browned and smoky, about 5-7 minutes per side.
- Combine Ingredients: Remove grilled zucchini and corn from the heat. Dice the zucchini into bite-sized pieces and slice the corn kernels off the cob. Add them to the bowl with the dressed beans. Toss in the torn basil leaves and chopped pecans for freshness and crunch.
- Serve: Divide the salad among serving plates. Garnish each with shaved pecorino or parmesan cheese to add a salty, creamy finish. Serve immediately for the best flavor and texture.
Notes
- For a vegan version, omit the cheese or substitute with a plant-based alternative.
- You can cook dried cannellini beans instead of canned for a fresher taste but increase prep time accordingly.
- The salad is best served fresh but can be stored refrigerated for up to 1 day.
- Grilling the vegetables adds a delicious smoky flavor, but you can also roast them in the oven if a grill is unavailable.
