Ingredients
Beans and Marinade
- 1 can cannellini beans (or 2 cups cooked from scratch)
- 1 tbsp chopped fresh rosemary
- 2 tbsp extra virgin olive oil
- 1 whole lemon (zested and juiced)
- 1 clove garlic (minced)
- 1 tsp honey
Grilled Vegetables
- 2 medium zucchini (halved lengthwise)
- 2 ears corn (husks and silks removed)
- 1 tbsp olive oil (or avocado oil)
- ½ tsp kosher salt
- ½ tsp ground pepper
Salad and Garnish
- ½ cup torn basil leaves
- ¼ cup chopped pecans
- 4 tbsp shaved pecorino cheese (or parmesan cheese)
Instructions
- Prepare Cannellini Beans: Place the beans into a fine mesh strainer; rinse under cool running water until the water turns clear and the beans look clean and free of canning liquid. Shake well to remove moisture, then transfer to a large mixing bowl. Add chopped fresh rosemary and toss gently.
- Make the Dressing and Marinate Beans: Whisk together extra virgin olive oil, lemon juice, lemon zest, minced garlic, and honey until well combined. Pour the dressing over the beans and toss to combine. Set aside to marinate at room temperature for about 30 minutes while preparing the grilled vegetables.
- Preheat the Grill: Heat a grill to medium to medium-high heat, approximately 350°F to 375°F.
- Prepare Vegetables for Grilling: Brush the zucchini halves and corn with olive oil or avocado oil. Season evenly with kosher salt and ground pepper.
- Grill Zucchini and Corn: Place zucchini cut side down on the grill and the whole corn cobs directly on the grill grates. Close the lid. Grill zucchini for 5-6 minutes until charred, then flip and grill for another 5-6 minutes until tender. Grill corn for a total of 15-18 minutes, rotating a quarter turn every 4-5 minutes to ensure even charring. Remove vegetables from grill as they finish and set aside until cool enough to handle.
- Combine Salad Ingredients: Dice the grilled zucchini and slice the corn off the cobs. Add the grilled vegetables to the marinated beans. Add torn basil leaves and chopped pecans. Gently toss everything until well combined.
- Serve: Divide the salad among four plates to serve as an entrée. Garnish each plate with shaved pecorino cheese to taste. Alternatively, serve as a side dish and provide cheese on the side.
Notes
- You can use fresh cooked cannellini beans if you prefer instead of canned.
- Make sure to dry the beans well after rinsing to prevent a watery salad.
- Honey can be omitted or replaced with maple syrup for a vegan variation.
- Adjust grilling time depending on grill heat and vegetable size to avoid overcooking.
- For added protein, consider adding grilled chicken or tofu on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
