Description
This Grilled Zucchini Salad is a fresh, vibrant dish featuring tender grilled zucchini and corn combined with cannellini beans and a zesty lemon garlic dressing. Enhanced with fragrant rosemary, toasted pecans, and shaved pecorino, this salad offers a delightful mix of smoky, tangy, and nutty flavors perfect for a light lunch or side dish.
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
Seasoning & Dressing
- 1 tablespoon olive oil or avocado oil
- 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
- Prepare the Beans: Rinse the cannellini beans under cold water and drain well. Toss them with the chopped fresh rosemary in a bowl to infuse flavor.
- Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, and honey until well combined. Pour the dressing over the beans and stir gently to coat evenly.
- Grill Zucchini and Corn: Preheat your grill to medium-high heat. Brush the zucchini halves and corn ears with olive oil or avocado oil, then season with kosher salt and ground pepper. Place them on the grill and cook until nicely charred and tender, about 3-5 minutes per side for zucchini and 8-10 minutes total for corn, turning occasionally.
- Combine Ingredients: Once grilled, dice the zucchini 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, mixing everything together to combine flavors.
- Serve: Divide the salad onto serving plates and garnish each portion with shaved pecorino or parmesan cheese. Serve immediately to enjoy the fresh, smoky flavors.
Notes
- For a vegan option, omit the cheese or substitute with a vegan cheese alternative.
- To save time, canned beans can be used instead of cooking from scratch.
- Try adding a sprinkle of chili flakes for a spicy kick.
- This salad is great served warm or at room temperature.
- Leftovers can be refrigerated for up to 2 days but are best enjoyed fresh.
