If you are looking for a vibrant, fresh, and truly satisfying salad that combines the smoky charm of grilled vegetables with the creamy texture of beans and the crunch of nuts, this Grilled Zucchini Salad with Cannellini Beans, Basil, and Pecans Recipe is an absolute game-changer. It’s the kind of dish that feels fancy enough for entertaining but simple enough for a weeknight dinner, bursting with layers of flavor and texture that will brighten up your meal in every bite.
Ingredients You’ll Need
Each ingredient in this salad plays a crucial role, from the creamy cannellini beans that add protein and body to the aromatic basil that lifts the whole dish with fresh green notes. The grilled zucchini and corn bring that irresistibly smoky taste, while pecans contribute a delightful crunch and warmth, making this recipe more than just a salad.
- Cannellini beans: Creamy and mild, these beans soak up flavors beautifully and add a hearty texture.
- Fresh rosemary: Just a hint of this herb brightens the beans with its piney, aromatic flair.
- Zucchini: Grilled until tender and slightly charred, it brings a smoky sweetness and soft bite.
- Fresh corn: Adds natural sweetness and pops of juicy corn kernels that balance the savory notes.
- Olive oil or avocado oil: Essential for grilling and dressing, these oils enrich the salad with smooth, fruity undertones.
- Kosher salt and ground pepper: To season perfectly and highlight all ingredients.
- Basil leaves: Torn fresh basil gives the salad a burst of herbal freshness that is simply irresistible.
- Pecans: Toasted and chopped, pecans lend a crunchy texture and nutty depth.
- Shaved pecorino or parmesan cheese: Salty and sharp, this cheese crowns the dish with savory complexity.
- Lemon zest and juice: Brightens the dressing with vibrant citrus notes.
- Garlic: Adds a subtle kick to the dressing.
- Honey: Balances acidity with a touch of sweetness in the dressing.
How to Make Grilled Zucchini Salad with Cannellini Beans, Basil, and Pecans Recipe
Step 1: Prepare the Beans
Start by rinsing the cannellini beans thoroughly to remove any canning liquid if using canned beans. Toss them in a bowl with one tablespoon of finely chopped fresh rosemary. This small step infuses the beans with an herbaceous aroma that will complement the smoky vegetables beautifully.
Step 2: Make the Dressing
Next, whisk together two tablespoons of extra virgin olive oil, the zest and juice of one whole lemon, one minced garlic clove, and one teaspoon of honey. This vibrant dressing adds brightness and a gentle sweetness that perfectly balances the richness of the beans and cheese. Pour this over the beans and let them soak up the flavors while you prepare the veggies.
Step 3: Grill Zucchini and Corn
Brush the halved zucchini and husked corn ears with your choice of olive or avocado oil, then season lightly with kosher salt and ground pepper. Grill over medium-high heat until the zucchini develops beautiful char marks and the corn is slightly caramelized. This grilling step introduces smoky depth and enhances the natural sweetness of the vegetables, turning ordinary salad ingredients into something extraordinary.
Step 4: Combine Ingredients
Once grilled and cooled slightly, dice the zucchini and slice the corn kernels off their cobs. Combine these with the dressed beans in a large bowl. Toss in about half a cup of torn fresh basil leaves and a quarter cup of chopped pecans, mixing gently to distribute the flavors evenly across the salad.
Step 5: Serve
Divide the salad onto plates or into a serving bowl, and finish with a generous sprinkle of shaved pecorino or parmesan cheese. This final touch adds a salty, savory punch that ties the dish together and leaves everyone wanting more. And there you have it — a stunning Grilled Zucchini Salad with Cannellini Beans, Basil, and Pecans Recipe ready to enjoy!
How to Serve Grilled Zucchini Salad with Cannellini Beans, Basil, and Pecans Recipe
Garnishes
Add a few extra torn basil leaves or a light drizzle of good-quality olive oil for added aroma and sheen right before serving. If you want a bit of a bite, a few red pepper flakes sprinkled on top bring just enough heat without overpowering the salad’s natural flavors.
Side Dishes
This salad pairs beautifully with grilled chicken or fish for a light, nutritious meal. Alternatively, serve it alongside crusty artisan bread to soak up every bit of that lemony dressing for a satisfying vegetarian feast.
Creative Ways to Present
Try layering this salad in a clear glass bowl for a vibrant, colorful presentation that shows off all the textures and colors. You can also serve it on a large platter with extra pecans and basil scattered artistically for a rustic farm-to-table feel that’s both inviting and beautiful.
Make Ahead and Storage
Storing Leftovers
This salad stores well in an airtight container in the refrigerator for up to two days. The flavors actually meld beautifully overnight, though it’s best to add the cheese fresh at serving to keep its texture perfect.
Freezing
Because of the fresh herbs, cheese, and the texture of grilled zucchini and corn, this salad does not freeze well. To maintain the best quality, enjoy leftovers cold or at room temperature within a couple of days instead.
Reheating
If you prefer, you can warm leftovers slightly in a microwave or skillet just to take the chill off, but avoid heating too much as the fresh herbs and dressing shine brightest when served cool or at room temperature.
FAQs
Can I use other beans instead of cannellini beans?
Absolutely! While cannellini beans have a creamy texture that works wonderfully here, you can substitute with great northern beans or chickpeas if you prefer. Just remember to adjust the seasoning to keep the flavors balanced.
Is it necessary to grill the zucchini and corn?
Grilling adds a smoky, caramelized flavor that is central to this salad’s character, but you can also roast or sauté the veggies if you don’t have access to a grill. Just keep an eye to achieve that nice golden color and slight char.
Can I make this salad vegan?
Yes! Simply omit the pecorino or parmesan cheese, or replace it with a vegan hard cheese alternative. The salad will still be delicious and full of complex flavors.
How do I toast pecans for the salad?
Toasting pecans is quick and easy—just place them in a dry skillet over medium heat and stir frequently until fragrant and lightly browned, about 3-4 minutes. This step enhances their natural nuttiness and crunch.
What can I use if I don’t have fresh basil?
If fresh basil isn’t available, you can use fresh parsley for a different but still lovely herbal note. Dried basil isn’t recommended here as it won’t provide the same bright, fresh flavor this salad needs.
Final Thoughts
This Grilled Zucchini Salad with Cannellini Beans, Basil, and Pecans Recipe is one of those dishes that feels like a gift to your tastebuds. It’s fresh, hearty, and packed with wholesome ingredients that bring out the best in one another. Whether you’re serving it as a main event or a show-stopping side, it’s sure to become a favorite in your cooking rotation. Give it a try and enjoy every flavorful bite!
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Grilled Zucchini Salad with Cannellini Beans, Basil, and Pecans Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This vibrant Grilled Zucchini Salad features tender grilled zucchini and sweet corn combined with cannellini beans tossed in a zesty lemon-garlic dressing. Garnished with fresh basil, crunchy pecans, and shaved pecorino cheese, this salad offers a perfect balance of smoky, fresh, and tangy flavors, making it an ideal light meal or side dish for warm weather.
Ingredients
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
Dressing and Seasoning
- 1 tablespoon olive oil or avocado oil (for brushing)
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
- 2 tablespoons extra virgin olive oil
- 1 whole lemon, zested and juiced
- 1 clove garlic, minced
- 1 teaspoon honey
Garnishes
- ½ cup torn basil leaves
- ¼ cup chopped pecans
- 4 tablespoons shaved pecorino cheese or parmesan cheese
Instructions
- Prepare the Beans: Rinse and drain the cannellini beans thoroughly. In a large bowl, toss the beans with the chopped fresh rosemary to infuse them with aromatic flavor.
- Make the Dressing: In a small bowl, whisk together 2 tablespoons extra virgin olive oil, the juice and zest of one whole lemon, minced garlic, and honey until well combined. Pour this dressing over the rosemary-seasoned beans and toss gently to coat.
- Grill Zucchini and Corn: Preheat your grill to medium-high heat. Brush the zucchini halves and corn ears with olive or avocado oil, then season with kosher salt and ground pepper. Place them on the hot grill and cook until they develop nice char marks and are tender, about 4-5 minutes per side for the zucchini and 10-12 minutes total for the corn, turning occasionally.
- Combine Ingredients: Once grilled, dice the zucchini into bite-size pieces and slice the corn kernels off the cob. Add these to the bowl with the dressed beans. Toss in the torn basil leaves and chopped pecans, mixing everything gently to combine.
- Serve: Divide the salad onto serving plates or a large serving platter. Garnish evenly with shaved pecorino or parmesan cheese. Serve immediately to enjoy the fresh flavors and textures.
Notes
- To cook cannellini beans from scratch, soak overnight and simmer until tender, about 1 to 1.5 hours.
- For a vegan option, omit the cheese or use a plant-based alternative.
- You can substitute fresh rosemary with thyme or oregano for a different herbal note.
- Grilled vegetables can be prepared ahead of time and chilled; add at serving for convenience.
- Serve this salad slightly warm or at room temperature for best flavor.
