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

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

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

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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.