If you’ve been on the lookout for a fresh, vibrant salad that bursts with summer flavors and has just the right balance of creamy, crunchy, and tangy, the Grilled Zucchini and Corn Salad with Cannellini Beans, Basil, and Pecorino Recipe is going to be your new go-to. This dish celebrates the simple magic of grilling zucchini and corn to bring out their natural sweetness, paired beautifully with creamy cannellini beans and the fresh brightness of basil. The sprinkle of pecorino cheese adds a savory finish that ties everything together into a salad you’ll want to serve all season long.
Ingredients You’ll Need
The charm of this Grilled Zucchini and Corn Salad with Cannellini Beans, Basil, and Pecorino Recipe lies in how straightforward the ingredients are—each one chosen to deliver a unique texture or flavor depth. From the tender cannellini beans adding creaminess, to the fresh basil for herbaceous lift, every component plays an essential role.
- Cannellini beans: Use canned for convenience or cook from scratch for a creamier texture and fresh taste.
- Fresh rosemary: Finely chopped to infuse the beans with a piney, aromatic flavor.
- Medium zucchini: Halved lengthwise for perfect grilling and a smoky undertone.
- Fresh ears of corn: Husks and silks removed for a sweet, juicy char on the grill.
- Olive oil or avocado oil: Used for brushing the vegetables and creating the bright dressing base.
- Kosher salt and black pepper: To season and enhance all the fresh ingredients.
- Fresh basil leaves: Torn just before serving for a burst of herbal freshness.
- Chopped pecans: Adds delightful crunch and a nutty note.
- Pecorino cheese: Shaved thin for a salty, tangy finish; Parmesan can be a substitute.
- Lemon (zested and juiced): Brightens the dish and balances the richness.
- Minced garlic: Gives the dressing a subtle kick and aromatic depth.
- Honey: Just a touch to round out the acidity with gentle sweetness.
How to Make Grilled Zucchini and Corn Salad with Cannellini Beans, Basil, and Pecorino Recipe
Step 1: Prepare the Beans
Begin by rinsing the cannellini beans until the water runs clear, then toss them with the freshly chopped rosemary. This simple step allows the beans to absorb the herb’s fragrance, creating a flavorful base for the salad that complements the grilled vegetables perfectly.
Step 2: Make the Dressing
Whisk together olive oil, lemon juice and zest, minced garlic, and a touch of honey. This vibrant dressing will not only bring a zesty brightness to the salad but also help marry all the ingredients into a cohesive dish full of summer freshness.
Step 3: Grill Zucchini and Corn
Brush the zucchini halves and corn ears with oil, then season them with kosher salt and black pepper. Grill each until you get gorgeous char marks and the vegetables soften slightly, which unlocks their natural sweetness and smoky flavor essential to this salad’s appeal.
Step 4: Combine Ingredients
Once grilled, dice the zucchini and slice the corn kernels off the cob. Add both to the bowl with your dressed cannellini beans, then fold in torn basil leaves and chopped pecans. Each bite will offer a blend of textures from creamy beans, crunchy nuts, and tender grilled veggies.
Step 5: Serve and Garnish
Divide the salad onto serving plates and finish with generous shavings of pecorino cheese. The salty, slightly sharp flavor of the cheese lends a touch of indulgence, making this salad irresistible both as a side and a light main course.
How to Serve Grilled Zucchini and Corn Salad with Cannellini Beans, Basil, and Pecorino Recipe
Garnishes
Sprinkle a few extra torn basil leaves or a drizzle of high-quality extra virgin olive oil on top just before serving for a fresh aromatics boost that will invite everyone to dig right in.
Side Dishes
This salad pairs beautifully with grilled chicken or fish, offering a vibrant, veggie-rich complement. It also shines alongside crusty artisan bread for a casual yet satisfying meal perfect for warm evenings.
Creative Ways to Present
Try assembling the salad over a bed of mixed greens for added volume, or serve it in mini mason jars for a charming picnic or party presentation. The colorful layers make it visually appealing, so feel free to get creative!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad in an airtight container in the refrigerator. The flavors actually improve after a few hours as they mingle, but it’s best eaten within two days to enjoy the freshness of the basil and the texture of the grilled vegetables.
Freezing
This salad is best enjoyed fresh and does not freeze well due to the fresh herbs and texture-sensitive ingredients like zucchini and corn. Plan to make only what you can enjoy within a couple of days.
Reheating
If you want to slightly warm leftovers, serve them at room temperature or gently reheat only the grilled corn and zucchini in a skillet. Avoid microwaving the whole salad as it can wilt the basil and change the texture of the beans.
FAQs
Can I use another type of bean instead of cannellini?
Absolutely! Great northern beans or butter beans make wonderful substitutes and will provide a similar creamy texture with a mild flavor.
What if I don’t have a grill?
No worries! You can achieve similar results by roasting the zucchini and corn under your oven’s broiler until nicely charred, turning occasionally.
Is this salad suitable for vegans?
To make it vegan, simply omit the pecorino cheese or swap it for a plant-based cheese alternative. The rest of the salad is naturally vegan-friendly.
Can I make the salad ahead for a party?
Yes, but add the basil and pecorino cheese just before serving to keep them fresh and flavorful. The salad tastes best when fresh and well chilled.
What wine pairs well with this salad?
A crisp, light white wine like Sauvignon Blanc or a dry Rosé complements the fresh, grilled flavors without overpowering them.
Final Thoughts
I truly hope you give the Grilled Zucchini and Corn Salad with Cannellini Beans, Basil, and Pecorino Recipe a whirl because it’s one of those dishes that captures the essence of summer with every bite. It’s fresh, satisfying, and remarkably easy to prepare, making it perfect for a weekday meal or a weekend gathering. Once you taste that smoky zucchini and sweet corn mingled with the creamy beans and sharp pecorino, you’ll see why it quickly becomes a personal favorite!
Print
Grilled Zucchini and Corn Salad with Cannellini Beans, Basil, and Pecorino Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Description
This vibrant Grilled Zucchini Salad features smoky grilled zucchini and corn combined with tender cannellini beans, fresh herbs, crunchy pecans, and a tangy lemon-garlic dressing. Topped with shaved pecorino cheese, it offers a perfect balance of textures and flavors for a light and satisfying summer dish that can be served as a side or a vegetarian main.
Ingredients
Salad Ingredients
- 1 can cannellini beans (drained and rinsed) or 2 cups cooked from scratch
- 1 tablespoon chopped fresh rosemary
- 2 medium zucchini, halved lengthwise
- 2 ears corn, husks and silks removed
- 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
Dressing and Oil
- 1 tablespoon olive oil or avocado oil (for grilling)
- 2 tablespoons extra virgin olive oil (for dressing)
- 1 whole lemon, zested and juiced
- 1 clove garlic, minced
- 1 teaspoon honey
Instructions
- Prepare the Beans: Rinse and drain the cannellini beans thoroughly and place them in a mixing bowl. Add the chopped fresh rosemary to the beans and gently toss to combine the flavors.
- 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 well emulsified. Pour this dressing over the bean mixture, tossing gently to coat all the beans evenly.
- Grill Zucchini and Corn: Preheat a grill to medium-high heat. Brush the zucchini halves and corn ears with olive or avocado oil, then season evenly with kosher salt and ground pepper. Place them on the grill and cook until they develop nice char marks and become tender, approximately 3-5 minutes per side.
- Combine Ingredients: Once grilled, dice the zucchini into bite-sized pieces and slice the kernels off the corn cobs. Add these grilled vegetables to the bowl with the dressed beans. Add torn basil leaves and chopped pecans, then gently combine all ingredients to blend flavors and textures.
- Serve: Divide the salad among serving plates, then garnish each portion with shaved pecorino or parmesan cheese. Serve immediately for the best flavor and texture.
Notes
- For extra crunch, toast the pecans lightly before adding to the salad.
- If fresh rosemary is unavailable, substitute with thyme or omit.
- This salad can be served warm or at room temperature.
- Leftovers can be refrigerated for up to 2 days; the salad tastes great chilled as well.
- To keep it vegan, omit the pecorino cheese or use a plant-based cheese alternative.
