If you’re craving a salad that bursts with vibrant summer flavors and has a perfect balance of smoky, creamy, and fresh notes, look no further than this Grilled Zucchini Salad with Corn, Cannellini Beans, Basil, and Pecorino Recipe. It’s a delightful medley where tender grilled zucchini and corn mingle with creamy cannellini beans, fragrant basil, crunchy pecans, and the sharp bite of pecorino cheese. This dish isn’t just a salad; it’s a celebration of simple ingredients coming together for an easy yet impressive meal that’s perfect for warm days or anytime you want something light but satisfying.
Ingredients You’ll Need
Each ingredient in this recipe plays a starring role, offering texture, flavor, and color that makes this grilled zucchini salad irresistible. Simple but essential, these elements combine to build a harmonious dish that’s effortless to assemble and even easier to eat.
- Cannellini beans: Creamy white beans add a hearty, velvety texture and subtle nutty flavor that complements the grilled veggies.
- Fresh rosemary: Adds an aromatic, woodsy note to the beans, lifting the flavor profile wonderfully.
- Zucchini: Mild and tender when grilled, zucchini is the salad’s fresh and juicy base, beautifully charred for depth.
- Fresh corn: Sweet and slightly crunchy, grilled corn kernels bring a smoky sweetness that pairs perfectly with the savory components.
- Olive or avocado oil: Used for grilling and dressing, these oils add lusciousness and help carry flavors.
- Kosher salt and ground pepper: Essential seasonings that enhance every ingredient without overpowering.
- Fresh basil leaves: Bright, peppery, and herbaceous, basil adds an inviting fragrance and freshness to the mixture.
- Chopped pecans: Their crunch and buttery undertones bring a pleasing contrast to the soft beans and vegetables.
- Pecorino cheese: Sharp and salty shaved cheese adds a savory pop that rounds out the salad beautifully.
- Lemon (zest and juice): Lends vibrant acidity and a citrusy brightness that keeps the salad lively.
- Garlic: Fresh minced garlic infuses a subtle pungency that wakes up the dressing.
- Honey: Just a touch balances the acidity in the dressing with gentle sweetness.
How to Make Grilled Zucchini Salad with Corn, Cannellini Beans, Basil, and Pecorino Recipe
Step 1: Prepare the Beans
Start by rinsing canned cannellini beans under cold water to remove any excess salt or canning liquid. Toss them gently with freshly chopped rosemary in a mixing bowl. This step infuses the beans with a lovely herbal essence, transforming them from simple to sensational. If you’re using cooked-from-scratch beans, simply drain and toss with rosemary.
Step 2: Make the Dressing
Whisk together olive oil, freshly squeezed lemon juice and zest, minced garlic, and honey until emulsified and bright. Pour this vibrant dressing over the beans and rosemary, making sure every bean is coated. This tangy, garlicky dressing elevates the humble bean into a flavorful, refreshing component that ties the salad together.
Step 3: Grill Zucchini and Corn
Brush zucchini halves and corn ears generously with olive or avocado oil. Sprinkle with kosher salt and ground pepper for seasoning. Grill over medium-high heat until you see beautiful char marks and the vegetables are tender – about 3-4 minutes per side for zucchini and 10-12 minutes for corn, turning occasionally. The grilling imparts a smoky depth that makes this salad truly special.
Step 4: Combine Ingredients
Once grilled, let the zucchini cool slightly, then dice it into bite-sized pieces. Carefully slice the corn kernels off the cob. Add both the zucchini and corn to the bowl with the dressed beans. Toss in torn fresh basil leaves and chopped pecans for bursts of fresh herbaceousness and crunch.
Step 5: Serve Your Grilled Zucchini Salad with Corn, Cannellini Beans, Basil, and Pecorino Recipe
Divide this summery salad onto serving plates, and finish each portion with generous shards of shaved pecorino cheese. The salty, tangy pecorino perfectly balances the sweetness from the corn and honey-laden dressing, making every bite unforgettable.
How to Serve Grilled Zucchini Salad with Corn, Cannellini Beans, Basil, and Pecorino Recipe
Garnishes
For a finishing flourish, scatter extra torn basil leaves or a light drizzle of high-quality extra virgin olive oil. Some freshly cracked black pepper over the top adds subtle heat. If you love a little extra brightness, a sprinkle of lemon zest right before serving complements the salad’s fresh flavors beautifully.
Side Dishes
This salad shines as a light main course or an elegant side. Pair it with grilled chicken or fish to round out a summer meal. It’s also a fantastic companion to rustic crusty bread or alongside creamy hummus and olives for a Mediterranean-inspired feast.
Creative Ways to Present
Want to impress your guests? Serve this Grilled Zucchini Salad with Corn, Cannellini Beans, Basil, and Pecorino Recipe in hollowed-out zucchini boats or on a large platter layered with mixed greens. Garnish with edible flowers or microgreens to elevate the visual appeal and add extra bursts of freshness.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The flavors meld even more after resting, but keep in mind the grilled zucchini and corn might lose a bit of their charred crispness over time.
Freezing
This salad is best enjoyed fresh and does not freeze well. The texture of the beans and grilled vegetables can become mushy upon thawing, so it’s recommended to prepare this salad fresh whenever possible.
Reheating
If you want to enjoy it warm, gently reheat the salad in a skillet over medium heat just until warmed through, then garnish with fresh basil and pecorino cheese. Avoid microwaving as it can make the beans mushy and alter the salad’s fresh characteristics.
FAQs
Can I use fresh cooked cannellini beans instead of canned?
Absolutely! Fresh cooked cannellini beans give you more control over the texture and saltiness. Just make sure they are cooled before mixing with rosemary and dressing.
What can I substitute for pecorino cheese?
If pecorino isn’t available, Parmesan or a similarly hard, salty cheese works beautifully as a substitute and keeps the dish’s flavor profile intact.
Is it possible to make this salad vegan?
Yes! Simply omit the pecorino cheese or use a vegan cheese alternative to keep all the flavor while staying plant-based.
Can I prepare any part of the salad ahead of time?
Definitely prepare the beans mixed with rosemary and dressing ahead of time and refrigerate. You can also grill the zucchini and corn a day in advance but add the basil and pecans just before serving for the freshest taste and texture.
What’s the best way to grill zucchini for this salad?
Slice zucchini lengthwise to create long, thin pieces that grill evenly and develop lovely char marks. Brush with oil and season well for maximum flavor.
Final Thoughts
This Grilled Zucchini Salad with Corn, Cannellini Beans, Basil, and Pecorino Recipe is a fresh, vibrant celebration of simple ingredients that come alive together. Whether you’re hosting a casual summer gathering or just want a delicious and nutritious meal, this salad delivers on flavor, texture, and visual appeal. I can’t wait for you to try it and savor every bite of summer on your plate.
Print
Grilled Zucchini Salad with Corn, 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: Mediterranean
- Diet: Vegetarian
Description
A fresh and flavorful Grilled Zucchini Salad featuring tender cannellini beans tossed in a zesty lemon and garlic dressing, charred zucchini and corn, fresh basil, crunchy pecans, and finished with shaved pecorino cheese. Perfect as a light lunch or a side dish for summer meals.
Ingredients
Beans
- 1 can cannellini beans or 2 cups cooked from scratch
- 1 tablespoon chopped fresh rosemary
Vegetables
- 2 medium zucchini, halved lengthwise
- 2 ears corn, husks and silks removed
Oils and Seasonings
- 1 tablespoon olive oil or avocado oil
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
- 2 tablespoons extra virgin olive oil
- 1 whole lemon, zested and juiced
- 1 clove garlic, minced
- 1 teaspoon honey
Other
- 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 thoroughly under cold water to remove any canning liquid. Toss them in a bowl with the chopped fresh rosemary to infuse flavor.
- Make the Dressing: In a small bowl, whisk together 2 tablespoons of extra virgin olive oil, the juice and zest of one whole lemon, minced garlic, and honey until emulsified. Pour this dressing over the beans and rosemary mixture, stirring gently to combine.
- Grill Zucchini and Corn: Preheat your grill to medium-high heat. Brush the halved zucchini and ears of corn with 1 tablespoon of olive or avocado oil, then season with kosher salt and ground pepper. Grill the vegetables until they are tender and have a nice char, about 4-5 minutes per side for zucchini and 10-12 minutes for corn, turning occasionally.
- Combine Ingredients: Once grilled and cool enough to handle, dice the zucchini and slice the corn kernels off the cob. Add these to the bowl with the dressed beans. Toss in the torn basil leaves and chopped pecans, mixing everything gently to combine.
- Serve: Divide the salad onto four plates. Garnish each serving with shaved pecorino or parmesan cheese for a salty, creamy finish. Serve immediately and enjoy the vibrant flavors and textures.
Notes
- You can substitute pecans with walnuts or almonds for different crunch and flavor.
- If you don’t have a grill, you can use a grill pan or roast the zucchini and corn in the oven at 425°F for 15-20 minutes.
- For a vegan version, omit the cheese or use a plant-based parmesan alternative.
- Leftovers can be stored in the refrigerator for up to 2 days but add the cheese just before serving to keep it fresh.
