If you are searching for a vibrant, fresh, and truly satisfying salad that brings together the best of summer’s bounty, the Grilled Zucchini and Corn Salad with Cannellini Beans and Basil Recipe is an absolute must-try. This dish beautifully combines smoky grilled zucchini and sweet corn with creamy cannellini beans, fragrant basil, and a bright lemony dressing, creating a harmony of flavors and textures that will excite your taste buds and wow your guests. It’s a perfect example of how simple ingredients, treated with care, can transform into a spectacular meal or side dish.
Ingredients You’ll Need
Each ingredient in this recipe plays a vital role, from the tender grilled zucchini adding a subtle smokiness to the cannellini beans providing creamy protein. Together, they create a salad that balances textures and flavors effortlessly. Here’s everything you’ll need to bring this delicious Grilled Zucchini and Corn Salad with Cannellini Beans and Basil Recipe to life.
- Cannellini beans: Use canned for convenience or cook from scratch; they add a smooth, creamy texture and heartiness.
- Fresh rosemary: Chopped finely to infuse a delicate piney aroma that elevates the beans.
- Zucchini: Medium-sized and halved lengthwise to grill perfectly and develop lovely charred marks.
- Fresh ears of corn: Husked and silked to grill, adding sweetness and slightly smoky undertones.
- Olive oil or avocado oil: For brushing the vegetables and adding rich flavor.
- Kosher salt and ground pepper: Essential for seasoning and bringing out each ingredient’s natural flavors.
- Fresh basil leaves: Torn by hand for a burst of herbaceous freshness and vibrant green color.
- Chopped pecans: Providing a delightful crunch and nutty depth.
- Shaved pecorino or parmesan cheese: Adds a salty, savory finish with its creamy texture.
- Extra virgin olive oil: For the dressing, lending fruity richness.
- Whole lemon: Zested and juiced to brighten the salad with zesty citrus punch.
- Garlic clove: Minced finely to give a subtle yet aromatic boost.
- Honey: Balances the tartness with gentle sweetness in the dressing.
How to Make Grilled Zucchini and Corn Salad with Cannellini Beans and Basil Recipe
Step 1: Prepare the Beans
Start by rinsing the cannellini beans under cold water if you are using canned. This removes excess sodium and any canning liquids. Toss the beans with the freshly chopped rosemary in a bowl. The tender herbs will infuse the beans with an earthy aroma that sets the base for a flavorful salad.
Step 2: Make the Dressing
In a small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, lemon zest, minced garlic, and honey until emulsified. This dressing will bring bright acidity, a touch of sweetness, and savory garlic notes that tie all the salad ingredients together beautifully. Pour the dressing over the rosemary-infused beans and gently stir to coat.
Step 3: Grill Zucchini and Corn
Brush the zucchini halves and corn ears with olive oil, then season with kosher salt and freshly ground pepper. Place them on a hot grill or grill pan, turning occasionally until the zucchini develops tender grill marks and the corn is beautifully charred on all sides. This grilling step adds a smoky depth that elevates the entire salad.
Step 4: Combine Ingredients
Once grilled, dice the zucchini into bite-sized pieces and slice the corn kernels off the cob. Add these grilled vegetables to the bowl with the beans and dressing. Toss in the torn basil leaves for their fresh herbal lift, along with the chopped pecans for a wonderful crunch. Mix everything together gently to blend the flavors and textures while keeping the salad vibrant and fresh.
Step 5: Serve
Divide the salad onto serving plates and sprinkle generously with shaved pecorino or parmesan cheese. The salty, creamy cheese contrasts perfectly with the fresh vegetables and bright dressing, making each forkful a complete delight.
How to Serve Grilled Zucchini and Corn Salad with Cannellini Beans and Basil Recipe
Garnishes
For an extra pop of color and flavor, consider adding a few whole basil leaves or an additional drizzle of good quality olive oil on top of the salad before serving. A few lemon wedges on the side also allow diners to add extra zing if they wish.
Side Dishes
This salad shines as a main on its own for a light meal but pairs wonderfully with grilled chicken, fish, or even a crusty artisan bread to soak up all the vibrant dressing and juices.
Creative Ways to Present
For a lovely twist, try serving the salad inside hollowed-out grilled zucchini boats or alongside crispy polenta rounds. Presenting it in colorful bowls or on rustic wooden boards can make your table spread feel even more inviting and festive.
Make Ahead and Storage
Storing Leftovers
Leftover Grilled Zucchini and Corn Salad with Cannellini Beans and Basil Recipe can be stored in an airtight container in the refrigerator for up to 2 days. The flavors will continue to meld, but it’s best enjoyed fresh to preserve the crispness of the basil and pecans.
Freezing
This salad contains ingredients that do not freeze well, such as fresh herbs and grilled vegetables, so freezing is not recommended if you want to maintain the best texture and flavor.
Reheating
If you prefer a warm salad, you can gently reheat just the grilled zucchini and corn pieces in a skillet before combining them again with the beans and dressing. Avoid microwaving the whole salad as it may wilt the basil and change the overall fresh taste.
FAQs
Can I use other types of beans instead of cannellini?
Absolutely! While cannellini beans are ideal for their creamy texture and mild flavor, you can swap in navy beans, great northern beans, or even chickpeas for a different but still delicious twist.
What kind of grill works best for this salad?
A charcoal grill adds wonderful smokiness, but a gas grill or even a grill pan on the stovetop works perfectly well for getting those essential charred marks and flavors.
Is this salad suitable for a vegan diet?
Yes! Simply omit the pecorino or parmesan cheese or substitute with a plant-based cheese alternative to keep it fully vegan without sacrificing flavor.
Can I prepare this salad ahead of time for a party?
You can prepare the beans and dressing in advance and grill the vegetables right before serving to keep the textures fresh. Toss everything together just before your guests arrive for the best presentation.
How important is fresh basil in this recipe?
Fresh basil is key for adding brightness and a fresh herbaceous quality that lifts the entire salad. Dried basil won’t provide the same effect, so using fresh torn leaves is highly recommended.
Final Thoughts
The Grilled Zucchini and Corn Salad with Cannellini Beans and Basil Recipe is an absolute celebration of summer that brings fresh, smoky, creamy, crunchy, and tangy elements all into one irresistible dish. It’s perfect for a casual lunch, picnic, or as a stunning side at your next gathering. Give it a try, and I promise this recipe will quickly become one of your favorites to return to again and again.
Print
Grilled Zucchini and Corn Salad with Cannellini Beans and Basil Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A refreshing and wholesome Grilled Zucchini Salad featuring charred zucchini and corn, creamy cannellini beans tossed with fresh rosemary, and a tangy lemon-garlic dressing, topped with crunchy pecans and shaved pecorino cheese. Perfect as a light lunch or a flavorful side dish for summer meals.
Ingredients
Beans and Herb
- 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 and Oil
- 1 tablespoon olive oil or avocado oil
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
Salad Toppings and Dressing
- 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 thoroughly under cold water to remove any canning liquid or impurities. Toss the beans with the chopped fresh rosemary in a mixing bowl to infuse them with herbal aroma.
- Make the Dressing: In a separate small bowl, whisk together 2 tablespoons of extra virgin olive oil, lemon juice and zest from one whole lemon, minced garlic, and 1 teaspoon of honey until emulsified. Pour this dressing over the rosemary-coated beans and gently mix to combine, allowing flavors to meld.
- Grill Zucchini and Corn: Brush the zucchini halves and corn ears with 1 tablespoon of olive oil or avocado oil. Season both with kosher salt and ground pepper. Preheat a grill to medium-high heat and grill the vegetables until they develop a nice char and are tender, about 5-7 minutes per side.
- Combine Ingredients: Once grilled and cooled slightly, dice the zucchini and slice the corn kernels off the cob. Add them to the bowl with the dressed beans. Incorporate torn basil leaves and chopped pecans for freshness and crunch, gently tossing all ingredients together.
- Serve: Divide the salad evenly onto four plates and garnish each serving with shaved pecorino or parmesan cheese. Serve immediately to enjoy the contrast of smoky grilled vegetables with the bright, tangy dressing.
Notes
- To save time, canned cannellini beans can be used instead of cooking from scratch.
- If you don’t have a grill, you can use a grill pan or broiler to char the zucchini and corn.
- For a vegan version, omit the cheese or substitute with a plant-based cheese alternative.
- Adjust seasoning with salt and pepper according to taste after combining all ingredients.
- Pecans can be toasted lightly to enhance their flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
