Grilled Zucchini Salad with Cannellini Beans, Basil, Pecans, and Lemon Dressing Recipe
This Grilled Zucchini Salad with Cannellini Beans combines smoky charred zucchini and corn with creamy beans, fresh basil, crunchy pecans, and a bright lemon-garlic dressing. Topped with shaved pecorino cheese, this vibrant salad offers balanced flavors and pleasing textures, perfect as a refreshing vegetarian main or side dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Beans and Dressing
- 1 can cannellini beans (or 2 cups cooked from scratch)
- 1 tablespoon chopped fresh rosemary
- 2 tablespoons extra virgin olive oil
- 1 whole lemon, zested and juiced
- 1 clove garlic, minced
- 1 teaspoon honey
Grilled Vegetables
- 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
Salad Garnishes
- ½ cup torn basil leaves
- ¼ cup chopped pecans
- 4 tablespoons shaved pecorino cheese or parmesan cheese
Instructions
- Prepare the Beans: 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 subtle herb flavor.
- Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, freshly zested and juiced lemon, minced garlic, and honey until well combined. Pour this dressing over the rosemary-tossed beans and stir gently to coat evenly.
- Grill Zucchini and Corn: Brush the zucchini halves and corn ears with olive or avocado oil. Season them with kosher salt and ground pepper. Grill over medium-high heat for about 5-7 minutes per side, or until the zucchini develops char marks and the corn kernels get slightly browned and smoky, turning occasionally for even cooking.
- Combine Ingredients: Remove the grilled zucchini and corn from the heat. Dice the zucchini into bite-sized pieces and carefully slice the corn kernels off the cob. Add them to the bowl containing the dressed beans. Toss in the fresh torn basil leaves and chopped pecans to add brightness and crunch.
- Serve: Divide the salad among individual plates or a serving bowl. Garnish each portion with shaved pecorino or parmesan cheese to provide a salty and creamy finish. Serve immediately to enjoy the fresh, vibrant flavors and maintain texture.
Notes
- For best flavor, use fresh rosemary and basil leaves.
- You can substitute pecans with walnuts or almonds if preferred.
- If you don’t have a grill, use a grill pan or broiler for similar smoky effects.
- Use avocado oil for a milder flavor and higher smoke point when grilling.
- This salad is great for meal prep but add the cheese just before serving.
Keywords: Grilled zucchini salad, cannellini beans salad, lemon garlic dressing, summer salad, vegetarian salad, grilled corn salad
