Dessert

Grilled Zucchini Salad with Cannellini Beans, Basil, Pecans, and Lemon Dressing Recipe

Byluca Carter March 14, 2026March 14, 2026

Introduction

This grilled zucchini salad combines tender charred vegetables with creamy cannellini beans, fresh basil, crunchy pecans, and a bright lemon dressing. It’s a vibrant, satisfying dish perfect for a light lunch or a colorful side at dinner.

A white bowl contains a fresh salad with several layers: the bottom layer is dark green spinach leaves, topped with bright yellow corn kernels, sliced round green zucchini, and whole reddish-brown pecan nuts scattered on top. The mixture looks fresh and lightly dressed, with some shiny textures on the leaves and vegetables. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can cannellini beans or 2 cups cooked from scratch
1 tablespoon chopped fresh rosemary

2 medium zucchini, halved lengthwise
2 ears corn, husks and silks removed

1 tablespoon olive oil or avocado oil (for grilling)
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
2 tablespoons extra virgin olive oil
1 whole lemon, zested and juiced

1 clove garlic, minced
1 teaspoon honey

Instructions

Step 1: Rinse the cannellini beans under cold water and drain well. Place them in a large bowl and toss with the chopped fresh rosemary to infuse the flavor.

Step 2: In a small bowl, whisk together the extra virgin olive oil, lemon juice and zest, minced garlic, and honey until well combined. Pour this dressing over the rosemary-tossed beans and stir gently to coat.
Step 3: Brush the zucchini halves and corn ears with olive or avocado oil. Season them with kosher salt and ground pepper.
Step 4: Grill the zucchini and corn over medium-high heat until the zucchini has char marks and the corn kernels are slightly browned and smoky, about 5–7 minutes per side.

Step 5: Remove the grilled vegetables from the heat. Dice the zucchini into bite-sized pieces and cut the corn kernels off the cob.
Step 6: Add the zucchini and corn to the bowl with the dressed beans. Toss in the torn basil leaves and chopped pecans for freshness and crunch.
Step 7: Divide the salad among serving plates and garnish each with shaved pecorino or parmesan cheese. Serve immediately for the best taste and texture.

Tips & Variations

For a nut-free version, substitute pecans with toasted sunflower seeds or omit them entirely.
If you prefer a smoky flavor without a grill, roast the zucchini and corn under a broiler or on a grill pan indoors.
Add cherry tomatoes or roasted red peppers for an extra burst of color and flavor.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The dressing may soak into the ingredients, so stir gently before serving chilled or at room temperature. Avoid reheating to preserve the fresh textures.

How to Serve

A white bowl filled with a fresh salad showing multiple layers: a base of green leafy spinach, topped with evenly cut round slices of light green zucchini, bright yellow corn kernels scattered across, and whole brown pecan nuts placed on top, all resting on a white marbled surface. The textures include the leafy softness of spinach, the smooth, slightly shiny surface of zucchini, the small, crisp corn kernels, and the rough, ridged pecans. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned corn instead of fresh?

While fresh corn adds the best texture and flavor, you can use canned corn if necessary. Just drain it well and lightly sauté or grill to add some char and warmth before mixing into the salad.

Is this salad suitable for vegan diets?

To make this salad vegan, simply omit the pecorino or parmesan cheese or use a plant-based cheese alternative. The rest of the ingredients are naturally vegan-friendly.