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Grilled Zucchini and Corn Salad with Cannellini Beans and Basil Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 67 reviews
  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Grilling
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Description

This fresh and flavorful Grilled Zucchini Salad combines smoky grilled zucchini and corn with tender cannellini beans marinated in a zesty lemon and garlic dressing. Enhanced with fragrant rosemary, fresh basil, crunchy pecans, and topped with salty shaved pecorino cheese, this salad makes a perfect light entree or a vibrant side dish, ideal for warm weather meals.

Ingredients

Beans and Marinade

  • 1 can cannellini beans (or 2 cups cooked from scratch)
  • 1 tbsp chopped fresh rosemary
  • 2 tbsp extra virgin olive oil
  • 1 whole lemon (zested and juiced)
  • 1 clove garlic (minced)
  • 1 tsp honey

Vegetables and Seasoning

  • 2 medium zucchini (halved lengthwise)
  • 2 ears corn (husks and silks removed)
  • 1 tbsp olive oil (or avocado oil)
  • ½ tsp kosher salt
  • ½ tsp ground pepper

Garnishes

  • ½ cup torn basil leaves
  • ¼ cup chopped pecans
  • 4 tbsp shaved pecorino cheese (or parmesan cheese)

Instructions

  1. Prep the Beans: Place the cannellini beans into a fine mesh strainer and rinse under cool running water until the water runs clear and the beans appear clean. Shake well to remove excess moisture, then transfer to a large mixing bowl. Add the chopped fresh rosemary and gently toss to combine.
  2. Make the Marinade: In a small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, lemon zest, minced garlic, and honey until fully combined. Pour this dressing over the beans and toss gently. Set aside to marinate at room temperature for about 30 minutes while you prepare and grill the vegetables.
  3. Preheat the Grill: Heat your grill to a medium to medium-high temperature, approximately 350°F to 375°F, ensuring it is well-cleaned and oiled to prevent sticking.
  4. Prepare the Vegetables: Brush the zucchini halves and whole ears of corn with olive oil or avocado oil. Season evenly with kosher salt and ground pepper to taste.
  5. Grill the Vegetables: Place the zucchini cut side down on the grill, and directly place the corn cobs on the grill grate. Close the lid and grill zucchini for about 5-6 minutes until charred, then flip and grill an additional 5-6 minutes until tender. Grill the corn for a total of 15-18 minutes, rotating a quarter turn every 4-5 minutes to achieve an even char. Remove vegetables once charred and cooked through, and set aside on a plate to cool slightly.
  6. Assemble the Salad: Once the grilled vegetables are cool enough to handle, dice the zucchini and slice the corn kernels off the cob. Add the zucchini and corn to the marinated beans. Incorporate torn basil leaves and chopped pecans, gently tossing everything to combine evenly.
  7. Serve: Divide the salad among four plates if serving as an entree, then garnish with shaved pecorino or parmesan cheese to taste. Alternatively, this salad can be served as a delicious side dish with the cheese served on the side.

Notes

  • For best flavor, allow the beans to marinate in the lemon-garlic dressing for the full 30 minutes.
  • You can substitute canned cannellini beans with fresh cooked beans or white kidney beans.
  • Adjust salt and honey to taste based on your preference for sweetness and seasoning.
  • Grilling times may vary depending on your equipment; watch carefully to avoid overcooking vegetables.
  • This salad is best served at room temperature or slightly chilled.

Find it online: https://dishmelt.com/grilled-zucchini-and-corn-salad-with-cannellini-beans-and-basil-recipe/