Description
This Grilled Zucchini and Corn White Bean Salad is a fresh, flavor-packed summer dish featuring smoky grilled vegetables, creamy cannellini beans, and a zesty oil-free vinaigrette. Perfect for quick lunches, light dinners, or a vibrant BBQ side.
Ingredients
Scale
For the Salad:
- 3 medium zucchini, ends trimmed
- 4 ears corn
- 1 (15 oz) can cannellini beans, drained (liquid reserved)
- ¼ cup parsley, basil, or mint leaves, finely chopped
- 2 tbsp toasted pine nuts
For the Oil-Free Vinaigrette:
- 3 tbsp liquid from cannellini beans
- 3 tbsp water
- 3 tbsp apple cider vinegar
- 1 tsp maple syrup
- 2 tbsp miso paste
- ½ tsp garlic powder
- 2 tbsp shallot, finely chopped
- Salt and pepper to taste
Instructions
- Preheat grill to medium heat.
- Slice zucchini lengthwise into thirds and sprinkle lightly with salt. Let sit for a few minutes to release moisture.
- Place zucchini and corn on the grill. Grill for about 5 minutes per side until tender and lightly charred.
- While grilling, prepare the dressing by combining all vinaigrette ingredients in a jar. Shake or blend until smooth and emulsified. Adjust seasoning as needed.
- Remove vegetables from grill. Chop zucchini into bite-sized pieces and cut corn kernels from the cob.
- In a large bowl or serving plate, combine zucchini, corn, cannellini beans, herbs, and toasted pine nuts.
- Drizzle with dressing just before serving and toss gently to combine.
Notes
- Salted zucchini helps prevent sogginess and enhances flavor.
- No grill? Use a grill pan or stovetop skillet.
- Toast pine nuts for extra depth and crunch.
- Best served fresh, but leftovers keep well for up to 48 hours.
- Add arugula or spinach for extra greens if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 0 mg