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
Scale
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.
