Grilled Zucchini and Corn Salad with Cannellini Beans, Basil, Pecans, and Lemon Dressing Recipe

Introduction

This grilled zucchini salad with cannellini beans, basil, pecans, and lemon dressing is a fresh and satisfying dish perfect for warm days. The smoky grilled vegetables combined with the bright, zesty dressing create a burst of flavors that pair beautifully with the creamy beans and crunchy pecans.

Ingredients

• 1 can cannellini beans or 2 cups cooked from scratch
• 1 tablespoon chopped fresh rosemary
• 2 medium zucchini, halved lengthwise
• 2 ears corn, husks and silks removed
• 1 tablespoon olive oil or avocado oil (for grilling)
• ½ teaspoon kosher salt
• ½ teaspoon ground pepper
• ½ cup torn basil leaves
• ¼ cup chopped pecans
• 4 tablespoons shaved pecorino cheese or parmesan cheese
• 2 tablespoons extra virgin olive oil
• 1 whole lemon, zested and juiced
• 1 clove garlic, minced
• 1 teaspoon honey

Instructions

1. Step 1: 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.
2. Step 2: 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.
3. Step 3: 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.
4. Step 4: 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.
5. Step 5: Divide the salad among serving plates. Garnish each with shaved pecorino or parmesan cheese. Serve immediately for the best flavor and texture.

Tips & Variations

• For a nut-free version, substitute toasted sunflower seeds for the pecans.
• Add a handful of cherry tomatoes for extra color and sweetness.
• Use fresh rosemary sparingly as its flavor can be strong; finely chopping enhances even distribution.
• Grill the vegetables in advance and serve the salad at room temperature for convenience.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The flavors will develop further but the salad is best enjoyed fresh, as the grilled vegetables can soften over time. When ready to eat, serve chilled or let it come to room temperature. Avoid reheating to maintain texture and freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned corn instead of fresh corn?

Yes, but fresh corn adds a smoky, grilled flavor that canned corn lacks. If using canned, drain well and consider sautéing briefly with a little oil and seasoning to enhance taste.

Is this salad suitable for meal prep?

It can be prepared a few hours ahead and stored chilled, but for the best texture and flavor, add the dressing and fresh basil just before serving.

Grilled Zucchini and Corn Salad with Cannellini Beans, Basil, Pecans, and Lemon Dressing Recipe

Print Recipe

★★★★★

4.5 from 82 reviews

A fresh and vibrant grilled zucchini salad featuring cannellini beans, sweet corn, fragrant basil, crunchy pecans, and a zesty lemon dressing. This salad combines smoky grilled vegetables with a bright herbaceous dressing, topped with shaved pecorino cheese for a delicious, nutritious meal perfect for warm weather.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Grilling
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

Beans and Dressing

• 1 can cannellini beans or 2 cups cooked from scratch
• 1 tablespoon chopped fresh rosemary
• 2 tablespoons extra virgin olive oil
• 1 whole lemon, zested and juiced
• 1 clove garlic, minced
• 1 teaspoon honey

Grilled Vegetables and Salad

• 2 medium zucchini, halved lengthwise
• 2 ears corn, husks and silks removed
• 1 tablespoon olive oil or avocado oil (for grilling)
• ½ teaspoon kosher salt
• ½ teaspoon ground pepper
• ½ cup torn basil leaves
• ¼ cup chopped pecans
• 4 tablespoons shaved pecorino cheese or parmesan cheese

Instructions

1. Prepare the Beans: Rinse the cannellini beans under cold water and drain thoroughly. Place the beans in a large bowl and toss them with the chopped fresh rosemary to infuse the beans with herbaceous flavor.
2. Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, lemon zest and juice, minced garlic, and honey until the mixture is well combined. Pour this dressing over the rosemary-coated beans and gently stir to ensure the beans are evenly coated.
3. Grill Zucchini and Corn: Brush the zucchini halves and corn ears with olive or avocado oil, ensuring all surfaces are coated to prevent sticking. Season both zucchini and corn with kosher salt and ground pepper. Grill over medium-high heat for about 5 to 7 minutes per side, until the zucchini has visible char marks and the corn kernels are slightly browned with a smoky aroma.
4. Combine Ingredients: Remove the grilled zucchini and corn from the grill. Dice the zucchini into bite-sized pieces and carefully slice the corn kernels off the cob with a sharp knife. Add these grilled vegetables to the bowl containing the dressed beans. Toss in the torn basil leaves and chopped pecans to add fresh aroma and crunch to the salad.
5. Serve: Divide the salad equally among serving plates. Garnish each serving with shaved pecorino or parmesan cheese to introduce a salty, creamy finish. Serve immediately to enjoy the salad at its freshest and most flavorful.

Notes

• Use fresh rosemary for the best flavor infusion in the beans.
• Grilling the zucchini and corn gives a smoky depth that enhances the salad.
• Feel free to substitute pecorino with parmesan if preferred.
• If you prefer, toast the pecans slightly before adding for extra flavor.
• This salad is best served fresh, as the dressing coats the beans and grilled veggies.

Keywords: grilled zucchini salad, cannellini beans salad, lemon dressing, Mediterranean salad, grilled corn salad, pecans, basil, healthy salad