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Grilled Zucchini and Corn White Bean Salad

Name: Grilled Zucchini & Corn White Bean Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 3 medium zucchini (ends trimmed); 4 ears corn; 15 oz canned cannellini beans (drained (liquid from can reserved)); ¼ cup parsley, basil or mint leaves (finely chopped); 2 tbsp toasted pine nuts; 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

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Searching for a salad that is the epitome of summer? You’ve gotta try this Grilled Zucchini & Corn White Bean Salad! This easy to make salad mixes the smoky flavors of grilled zucchini and corn with creamy white beans and fresh herbs. Tossed in an oil-free vinaigrette, this salad is perfect for a light meal or a refreshing side. Ready in just 20 minutes, it's a quick, healthy, and delicious option for any summer meal.

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Grilled Zucchini & Corn White Bean Salad

Get ready for a healthy serving of summer! This Grilled Zucchini & Corn White Bean Salad has all the fresh and grilled summertime flavors in one bowl! This delightful dish combines the smoky sweetness of grilled corn and zucchini with the creamy texture of white beans, all brought together with fresh herbs and the tastiest oil-free vinaigrette. Perfect for those sunny days when you crave something light, refreshing, and satisfying.

One of the best features of this salad is how beautifully the oil free vinaigrette coats all of the ingredients. It’s super light, fresh and totally oil free thanks to aquafaba! Whether you’re sharing this with the gang or enjoying it all for yourself it’s the perfect reason to fire up the grill and create a bowlful of summer goodness!

Zucchini Corn & White Bean Salad Ingredients

Zucchini: Grilling the zucchini brings out its natural sweetness and adds a nice charred flavor to its typically mind and easy flavor. It’s low in calories and high in vitamins A and C, making it a smart choice as a featured ingredient for this salad!
Corn: Fresh sweet corn brings a burst of sweetness and a satisfying crunch to the salad. Grilling the corn enhances its natural sugars, adding a smoky flavor. Corn is also a good source of fiber, vitamins, and antioxidants, contributing to the salad’s overall health benefits. If canned corn is all you have available it will work as well but consider dry frying it on the stove to achieve a similar consistency as the grilled corn.
Cannellini Beans: Cannellini beans add a creamy texture and an essential boost of plant-based protein to the salad. They’re also rich in fiber, iron, and magnesium, making the salad more filling and nutritious. The reserved liquid, known as aquafaba, is used in the vinaigrette to create a creamy, oil-free dressing. Nothing in this can of beans goes to waste!
Parsley, Basil, or Mint Leaves: Fresh herbs like parsley, basil, or mint add a burst of flavor and color to the salad. They provide a fresh, aromatic element that complements the grilled vegetables and beans.
Toasted Pine Nuts: Pine nuts add a rich, buttery flavor and a satisfying crunch to the salad. Toasting them enhances their flavor and brings out their natural oils. Pine nuts are a good source of healthy fats, protein, and essential minerals like magnesium and zinc. If you’d like to make a nut free salad consider sunflower seeds or pumpkin to add that delightful crunch.

Oil Free Vinaigrette Ingredients

Liquid from Cannellini Beans: The liquid from the cannellini beans, also known as aquafaba, acts as a natural emulsifier, helping to create a creamy, oil-free dressing. It adds a subtle flavor and helps to bind the other ingredients together.
Water: Water is used to adjust the consistency of the vinaigrette, making it light and pourable. It helps to dilute the stronger flavors and ensures the dressing evenly coats the salad ingredients.
Apple Cider Vinegar: Apple cider vinegar adds a tangy, slightly sweet flavor to the vinaigrette. It’s known for its health benefits, including aiding digestion and balancing blood sugar levels.
Maple Syrup: Maple syrup provides a touch of natural sweetness that balances the acidity of the vinegar and the savory elements of the dressing. It adds depth of flavor without the need for refined sugars.
Miso Paste: One of my other favorite ingredients for homemade salad dressings. Miso paste adds a rich, umami flavor to the vinaigrette. It’s made from fermented soybeans and is a great source of probiotics, which are beneficial for gut health. Miso also adds a crucial salty, savory note to the dressing that really elevates the overall flavor.
Garlic Powder: Garlic powder adds a mild, savory flavor to the vinaigrette. It’s a convenient way to incorporate the robust taste of garlic without the need for fresh cloves.
Finely Chopped Shallot: Finely chopped shallots add a subtle sweetness and a bit of sharpness to the vinaigrette. They blend seamlessly into the dressing, providing a depth of flavor that complements the other ingredients.

How to Make This Corn Zucchini & White Bean Salad

Preheat the Grill and Prepare the Veggies

Begin by preheating your grill to medium heat. This ensures a steady, even temperature for grilling the vegetables. While the grill is heating, slice the zucchini into thirds lengthwise and place them on a plate or cutting board. Sprinkle the zucchini slices with salt to help draw out some moisture, enhancing their flavor and texture when grilled. Set them aside for a few minutes as you prepare the corn and drain the beans.

Grill the Zucchini and Corn

Once the grill is ready, place the zucchini slices and ears of corn directly on the grates. Grill them for about 5 minutes per side, or until they are nicely charred and tender. The grilling process not only brings out the natural sweetness of the corn and zucchini but also adds an amazing smoky flavor. Keep an eye on the veggies and turn them occasionally to ensure they cook evenly without burning. Remove them from the grill and let them cool slightly before handling. In this moment you could also grill tofu or veggie skewers to go along side this summer salad!

Prepare the Dressing and Assemble the Salad

While the grilled vegetables are cooling, prepare the oil-free vinaigrette. Combine the liquid from the drained cannellini beans, water, apple cider vinegar, maple syrup, miso paste, garlic powder, and finely chopped shallot in a jar. Use a hand frother to emulsify the ingredients until the dressing is smooth and well combined. This is my favorite hand frother – I use it for all of my dressings that I want to be creamy and light! Season your dressing with salt and pepper to taste.

Chop the grilled zucchini into bite-sized pieces and cut the corn kernels off the cob. In a large serving bowl, mix the chopped zucchini, corn kernels, cannellini beans, fresh herbs, and toasted pine nuts. Drizzle the vinaigrette over the salad and toss to combine. Serve immediately for the freshest taste, and store leftovers in the refrigerator for up to 48 hours.

How to Serve This Cold Zucchini Salad

Serve this salad chilled for a refreshing summer meal. It pairs well with a variety of main dishes or can be enjoyed on its own as a light, satisfying lunch. I love pairing it with grilled tofu and a refreshing cocktail in my backyard on a warm summer night. This is the perfect setting for a BBQ evening with friends or family!

Grilled Zucchini Corn Salad Tips

Use Fresh Ingredients: Fresh zucchini and corn make a big difference in flavor and texture.
Grill Perfectly: Ensure your grill is at medium heat and has been preheated for perfect charring without burning.
Mix Well: Toss the salad just before serving to keep the ingredients crisp and fresh.
Adjust Seasoning: Taste and adjust the vinaigrette to your preference.

Corn Zucchini Salad FAQs

Can you make grilled zucchini salad in advance? Yes, you can prepare the ingredients in advance, but assemble and dress the salad just before serving to keep it fresh and crisp.

Can you use frozen corn? Yes, you can use frozen corn if fresh corn is not available. Thaw and grill it in a grill basket or foil packet for a similar smoky flavor.

What is Aquafaba and why should I use it? Aquafaba is the water that canned beans are reserved in. You can use it in so many different ways and I often use it in replacement of oil for my salad dressings. This is a great way to reduce waste, reduce fat content and keep things light. Aquafaba has a pretty subtle taste so it blends well with whatever ingredients it’s mixed with and when using a hand blender it emulsifies beautifully making a creamier consistency for the dressing.

Other ways to use aquafaba are as an egg replacer or as a dairy free whipped cream. If you prefer oil-based dressings, you can opt for extra virgin olive oil in this salad dressing.

Why You’ll Love Corn and Zucchini Salad

It has all the elements of a perfect summer salad. From the smoky grilled zucchini and corn to the creamy white beans, and fresh herbs; every bite is refreshing and has the right amount of crunch! It’s also incredibly easy to prepare and the leftovers taste just as good as when first made.

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Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.

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Grilled Zucchini & Corn White Bean Salad

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: lunch, Main Course, Salad, Side Dish

Calories: 211

Equipment

grill
frother

Ingredients

3 medium zucchini, ends trimmed
4 ears corn
15 oz canned cannellini beans, drained (liquid from can reserved)
¼ cup parsley, basil or mint leaves, finely chopped
2 tbsp toasted pine nuts

Oil Free Vinaigrette Ingredients

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

Method

Preheat grill to medium heat.
Slice your zucchini into thirds, lengthwise. Place them on a plate or cutting board and sprinkle with salt. This will help draw out a little moisture. Set them aside for a few minutes while you prepare the corn, drain the beans, and chop your herbs.
Place the zucchini and corn on the grill and grill for about 5 minutes per side, until they're nicely charred.
While your veggies are grilling, prepare the dressing by adding all ingredients to a jar. Use a hand frother to mix until emulsified. Season to taste.
Chop the zucchini and cut the corn from the cob, and divide between serving plates. Add the beans, herbs and pine nuts and drizzle with the dressing right before serving. This salad is best enjoyed right away, but leftovers can be enjoyed for up to 48 hours.

Nutrition

Serving 1servingCalories 211kcalCarbohydrates 33gProtein 12gFat 5gSaturated Fat 1gPolyunsaturated Fat 2gMonounsaturated Fat 1gSodium 338mgPotassium 970mgFiber 8gSugar 6gVitamin A 622IUVitamin C 32mgCalcium 117mgIron 5mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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Grilled Zucchini and Corn White Bean Salad

Grilled Zucchini & Corn White Bean Salad

Zucchini Corn & White Bean Salad Ingredients

How to Make This Corn Zucchini & White Bean Salad