If you’re craving a vibrant, fresh, and satisfyingly crunchy salad that bursts with summer flavors, the Grilled Zucchini Salad with Cannellini Beans, Basil, and Pecans Recipe is your new go-to. This salad brings together tender grilled zucchini and smoky corn, creamy cannellini beans infused with aromatic rosemary, and the bright zing of lemon and garlic dressing. The addition of toasted pecans and fresh basil gives it texture and herbaceous notes that dance on your palate. Whether you’re serving it as a light lunch, a stunning side dish, or a meatless main, this recipe is a celebration of fresh, wholesome ingredients in perfect harmony.
Ingredients You’ll Need
This recipe shines because the ingredients are straightforward yet thoughtfully chosen to create a salad that’s layered in flavor and texture. Each component—from the creamy beans to the crunchy pecans—plays an essential role in making this dish memorable and delightful.
- Cannellini beans: The creamy texture of the beans contrasts beautifully with the grilled veggies.
- Fresh rosemary: Adds a fragrant, woodsy note that elevates the beans.
- Zucchini: Grilled to smoky perfection, it brings tenderness and subtle sweetness.
- Corn: Charred on the grill for a smoky bite that adds crunch.
- Olive oil or avocado oil: Used to coat the vegetables for grilling and make the dressing rich.
- Kosher salt and ground pepper: Essential for seasoning and balancing flavors.
- Fresh basil: Torn and added at the end to impart bright, herbal freshness.
- Chopped pecans: Toasted for crunch and a nutty depth.
- Shaved pecorino or parmesan cheese: Adds a salty, savory finish.
- Lemon zest and juice: Brightens the dressing with citrusy acidity.
- Minced garlic: Packs a gentle pungency that wakes up the dressing.
- Honey: Balances the acidity with a touch of sweetness.
How to Make Grilled Zucchini Salad with Cannellini Beans, Basil, and Pecans Recipe
Step 1: Prepare the Beans
Start by rinsing a can of cannellini beans or using two cups of cooked beans if you prefer from scratch. Toss the beans gently with one tablespoon of freshly chopped rosemary. This simple step infuses the beans with an earthy aroma that sets the foundation for the salad’s flavor.
Step 2: Make the Dressing
Whisk together 2 tablespoons of extra virgin olive oil, the juice and zest of one whole lemon, one minced garlic clove, and one teaspoon of honey. This dressing is where sweet, tangy, and savory notes meld perfectly to dress the beans and veggies with brightness and depth. Pour it over the rosemary-coated beans and let those flavors marry while you prepare the vegetables.
Step 3: Grill Zucchini and Corn
Brush halved zucchini and ears of corn—husks and silks removed—with a tablespoon of olive or avocado oil. Sprinkle with kosher salt and ground pepper to season. Grill them over medium-high heat until they’re beautifully charred on the outside but still tender on the inside. The smoky char from grilling adds a fantastic dimension that balances the fresh elements.
Step 4: Combine Ingredients
Once the zucchini and corn have cooled slightly, dice the zucchini and slice the corn off the cob. Add them to the bean and dressing mixture along with half a cup of torn basil leaves and a quarter cup of chopped pecans. The basil adds an herbal lift, while the pecans contribute a satisfying crunch and richness.
Step 5: Serve
Divide the salad onto plates or into bowls and garnish each portion with four tablespoons of shaved pecorino or parmesan cheese. The salty, nutty cheese rounds out the dish, creating a harmonious balance of flavors and textures that will have you wanting more.
How to Serve Grilled Zucchini Salad with Cannellini Beans, Basil, and Pecans Recipe
Garnishes
Consider adding an extra sprinkle of chopped fresh basil or a drizzle of high-quality extra virgin olive oil just before serving to heighten the salad’s fresh, vibrant character. A few lemon wedges on the side can also offer an optional bright pop for those who love extra citrus zing.
Side Dishes
This salad pairs wonderfully with grilled chicken or fish for a light yet satisfying meal. It also complements hearty dishes like quinoa bowls or even rustic breads, making it incredibly versatile whether you’re serving a casual summer dinner or an elegant gathering.
Creative Ways to Present
For an eye-catching presentation, serve the salad in hollowed-out zucchini boats or rustic wooden bowls to enhance its fresh-from-the-garden vibe. You can also toss the salad with mixed greens or arugula for an extra layer of freshness and color.
Make Ahead and Storage
Storing Leftovers
Store any leftover Grilled Zucchini Salad with Cannellini Beans, Basil, and Pecans Recipe in an airtight container in the refrigerator for up to three days. Keep the cheese separate if possible to prevent it from becoming soggy.
Freezing
This salad is best enjoyed fresh and does not freeze well because the texture of the beans and grilled vegetables can become mushy upon thawing. For the best experience, prepare only what you need or store extras for short-term refrigerated use.
Reheating
This salad is best served chilled or at room temperature to preserve the fresh, crisp qualities of the grilled zucchini and the bright dressing. If you prefer it slightly warmed, gently bring it to room temperature before serving, but avoid microwave reheating to maintain texture.
FAQs
Can I use other types of beans instead of cannellini?
Yes! While cannellini beans offer a creamy texture and mild flavor that complements this salad perfectly, you can substitute with great northern beans or even chickpeas. Just consider the texture and flavor differences when selecting your bean.
Is it necessary to grill the zucchini and corn?
Grilling adds a delicious smoky flavor and charred texture that really elevates the salad. If you don’t have a grill, pan-searing or roasting the veggies would also work well as alternatives.
Can I make this salad vegan?
Absolutely! Simply omit the shaved pecorino or parmesan cheese, or substitute with a vegan cheese alternative or nutritional yeast for that savory touch.
How long does it take to prepare this salad?
The entire process, including grilling and assembling, takes about 45 minutes, making it a fantastic option for a flavorful meal without spending hours in the kitchen.
What are some good occasions to serve the Grilled Zucchini Salad with Cannellini Beans, Basil, and Pecans Recipe?
This salad is ideal for summer barbecues, potlucks, light lunches, or as a refreshing side at dinner parties. Its crowd-pleasing quality and fresh flavors fit any occasion where you want something wholesome and delicious.
Final Thoughts
Trust me, the Grilled Zucchini Salad with Cannellini Beans, Basil, and Pecans Recipe is more than just a salad; it’s a flavor-packed celebration of summer’s best produce that’s sure to become a staple in your recipe box. Give it a try, share it with friends and family, and watch it disappear faster than you can say “delicious!”
Print
Grilled Zucchini Salad with Cannellini Beans, Basil, and Pecans Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A fresh and vibrant Grilled Zucchini Salad featuring smoky grilled zucchini and corn tossed with cannellini beans, fresh herbs, pecans, and a zesty lemon-garlic dressing. This light, flavorful salad is perfect for a healthy lunch or a side dish at dinner.
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
Seasoning & Dressing
- 1 tablespoon olive oil or avocado oil, plus 2 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
- 1 whole lemon, zested and juiced
- 1 clove garlic, minced
- 1 teaspoon honey
Add-ins
- 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 and place them in a mixing bowl. Toss the beans with the chopped fresh rosemary to infuse flavor.
- Make the Dressing: In a separate small bowl, whisk together 2 tablespoons extra virgin olive oil, the juice and zest of one lemon, the minced garlic, and honey. Pour this dressing over the beans and toss gently to coat evenly.
- Grill Zucchini and Corn: Preheat the grill to medium-high heat. Brush the zucchini halves and ears of corn with 1 tablespoon olive oil or avocado oil, then season with kosher salt and ground pepper. Place them on the grill and cook until nicely charred and tender, about 4-5 minutes per side for zucchini and 10-12 minutes for corn, turning occasionally.
- Combine Ingredients: Once grilled, dice the zucchini and cut the corn kernels off the cob. Add them to the beans and dressing bowl. Toss in the torn basil leaves and chopped pecans, mixing everything gently to combine.
- Serve: Divide the salad onto four individual plates or a large serving bowl. Garnish each serving with shaved pecorino or parmesan cheese for a salty, savory finish. Serve immediately or at room temperature.
Notes
- You can substitute pecans with walnuts or almonds if preferred.
- For a vegan version, omit the cheese or use a plant-based alternative.
- Grilling times may vary depending on your grill type and size of vegetables.
- This salad can be prepared ahead of time; just keep the dressing separate until ready to serve to maintain freshness.
