Equipment
- grill
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.
