Grilled Zucchini & Corn White Bean Salad

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.

Course lunch, Main Course, Salad, Side Dish

Cuisine American, vegan

Keyword dairy free, easy grilled recipe, gluten free, grilled salad, oil free salad dressing, plant based

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 211kcal

Author Jackie Akerberg

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

Instructions

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