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
Scale
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
