Grilled Zucchini and Corn Salad with Cannellini Beans, Basil, Pecans, and Lemon Dressing Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
