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When the summer sun is shining and the days are warm, nothing feels quite as refreshing as a vibrant, grilled salad bursting with flavor. I discovered this Grilled Zucchini and Corn White Bean Salad during a backyard barbecue with friends, and it quickly became a staple on my summer menu. The enticing aroma of zucchini sizzling on the grill combined with the sweetness of charred corn is simply irresistible!

This salad not only delivers a delightful mix of smoky and fresh tastes, but it’s also incredibly versatile and effortlessly healthy. With a creamy base provided by white beans and a zesty oil-free vinaigrette made from aquafaba, it checks all the boxes—vegan, gluten-free, and dairy-free—making it perfect for anyone looking to enjoy a guilt-free meal.

As we gather around the table to savor this dish, it not only nourishes our bodies but also sparks laughter and conversation, reminding me of the joy that homemade food brings to our lives. So, let’s dive into this light and satisfying salad that’s sure to impress your taste buds and elevate your summer dining experience!

Why is Grilled Zucchini and Corn White Bean Salad a must-try?

Bursting with flavor: The scrumptious combination of grilled zucchini and sweet corn elevates your salad game to new heights.

Healthy and guilt-free: Packed with plant-based goodness, this dish is vegan, gluten-free, and oil-free—perfect for a healthy lifestyle.

Quick and easy: Whip this up in no time, making it a fantastic weeknight dinner option or a fabulous side for summer barbecues.

Creamy texture: White beans add creaminess without any dairy, enhanced further by an oil-free vinaigrette to keep it light.

Versatile delight: Customize it with your favorite beans or herbs to suit your taste and impress any crowd!

Treat yourself to this refreshing dish that embodies the essence of summer dining. If you’re looking for more light recipes that celebrate seasonal produce, check out our delightful collection of healthy summer salads.

Grilled Zucchini and Corn White Bean Salad Ingredients

For the Salad

Zucchini – Provides a tender, slightly sweet base; trim and slice into thirds for grilling.
Corn – Adds sweetness and crunch; fresh or frozen works well, grill until charred.
Cannellini Beans – Contributes creaminess and protein; drain and reserve the liquid for the vinaigrette.
Fresh Herbs (Parsley, Basil, or Mint) – Enhances flavor with freshness; finely chop for even distribution.
Toasted Pine Nuts – Offers a crunchy texture and nutty flavor; optional but recommended for depth.

For the Vinaigrette

Liquid from Cannellini Beans – Acts as a base for the fat-free dressing to make your Grilled Zucchini and Corn White Bean Salad creamy.
Water – Thins the dressing for better consistency.
Apple Cider Vinegar – Provides acidity to brighten flavors.
Maple Syrup – Adds subtle sweetness.
Miso Paste – Introduces umami flavor without oil.
Garlic Powder & Shallots – Enhances overall flavor with savory notes.
Salt and Pepper – Essential for seasoning; adjust to taste for the perfect balance.

How to Make Grilled Zucchini and Corn White Bean Salad

Preheat the grill: Start by heating your grill to medium heat, ensuring the perfect temperature to char the veggies beautifully.
Slice zucchini: Take your zucchini and slice it lengthwise into thirds. Sprinkle with salt and let it sit for a few minutes; this enhances its flavor and helps draw out moisture.
Grill vegetables: Place the zucchini and corn directly on the grill. Cook for about 5 minutes per side, or until they are nicely charred and tender. Keep an eye on them for even cooking!
Prepare the vinaigrette: While the vegetables cool, grab a jar and combine the reserved bean liquid, water, apple cider vinegar, maple syrup, miso paste, garlic powder, and shallots. Use a hand frother or whisk to mix until smooth; season with salt and pepper to taste.
Chop grilled veggies: Once the vegetables are cool, chop the grilled zucchini and cut the corn kernels off the cob, adding wonderful texture to your salad.
Combine ingredients: In a large bowl, mix the chopped zucchini, corn, cannellini beans, your choice of herbs, and toasted pine nuts. Drizzle the vinaigrette over the salad and gently toss to combine.
Serve fresh: Enjoy your salad immediately for the best flavors, but if you have leftovers, they can be stored in the refrigerator for up to 48 hours.

Optional: Top with additional fresh herbs for a vibrant finish.
Exact quantities are listed in the recipe card below.

What to Serve with Grilled Zucchini and Corn White Bean Salad?

This delightful dish is perfect for creating a wholesome summer meal that dazzles the senses.

Grilled Tofu: The savory, smoky flavor of grilled tofu pairs beautifully with the salad’s fresh elements, adding protein and depth.
Balsamic Glazed Tempeh: This rich, tangy tempeh provides a nice contrast to the light salad, bringing a new layer of flavor to your table.
Quinoa Pilaf: Tender quinoa offers a nutty base that complements the creamy white beans, making for a satisfying and nourishing meal.
Fresh Fruit Salad: A vibrant fruit medley can add a sweet finishing touch, balancing the savory aspects of the salad with refreshing notes.
Chilled Rosé: A light, fruity rosé enhances the summer vibes and pairs perfectly with the salad without overshadowing its flavors.
Lemon Sorbet: For dessert, a bright and refreshing lemon sorbet cleanses the palate beautifully after the smoky, savory salad.
Garlic Bread: Crunchy garlic bread provides a satisfying texture, making it an irresistible side to scoop up the vibrant salad.
Caprese Skewers: These fresh, colorful skewers of mozzarella, basil, and tomatoes add a bit of cheesiness and elegance to your dining experience.
Grilled Peppers: The sweet, smoky flavor of grilled peppers mirrors that of the grilled zucchini, creating a cohesive and delicious plate.

Expert Tips for Grilled Zucchini and Corn White Bean Salad

• Salt the Zucchini: Allowing zucchini to rest with salt for a few minutes enhances its flavor and texture before grilling.

• Smooth Vinaigrette: Use a hand frother for a perfectly emulsified vinaigrette. The aquafaba from the cannellini beans works wonders!

• Grill Temperature: Ensure your grill is at medium heat for even cooking, preventing veggies from becoming mushy or charred.

• Fresh Herbs: Choose herbs based on your preference; fresh basil or mint truly elevate the flavors in your grilled salad.

• Assemble Last Minute: For the best taste and texture, toss the salad with vinaigrette just before serving.

Grilled Zucchini and Corn White Bean Salad Variations

Feel free to personalize your salad and infuse it with new flavors that entice the senses!

Black Bean Swap: Replace cannellini beans with black beans for a bolder taste experience. The earthy flavor of black beans adds a delightful twist.
Herb Medley: Experiment with fresh herbs like dill or cilantro. Each herb brings a unique note, creating a symphony of flavors in your salad.
Tofu Addition: For a heartier option, grill slices of tofu to add protein. Simply marinate before grilling for a satisfying boost.
Spice it Up: Add diced jalapeños or a pinch of cayenne pepper to the vinaigrette. This introduces a pleasant heat that beautifully contrasts the sweetness of the corn!
Chickpea Twist: Substitute cannellini beans with chickpeas for a different texture and nutty flavor profile. They complement the grilled veggies well while adding more protein.
Nutty Flare: Swap pine nuts for sunflower seeds or pumpkin seeds. Each nut or seed variety will change the texture and flavor, making it adaptable to your liking.
Grilled Peppers: Toss in some grilled bell peppers for added sweetness and color. They bring a lovely crunch that heightens the sculpture of the salad.
Citrus Burst: Add a squeeze of lime or lemon juice before serving to brighten the flavors. The citrus will enhance the freshness and offer a zesty finish!

Make Ahead Options

These Grilled Zucchini and Corn White Bean Salad ingredients are perfect for meal prep enthusiasts! You can chop the zucchini and cut the corn off the cob up to 24 hours in advance, storing them separately in the refrigerator to maintain freshness. Additionally, you can prepare the vinaigrette ahead of time; simply mix the bean liquid, water, apple cider vinegar, maple syrup, miso paste, garlic powder, and shallots, and refrigerate it for up to 3 days. When you’re ready to serve, combine the ingredients, drizzle with the vinaigrette, and toss gently. This way, you’ll have a delicious, vibrant salad ready with minimal effort on busy weeknights!

How to Store and Freeze Grilled Zucchini and Corn White Bean Salad

Fridge: Store leftovers in an airtight container in the refrigerator for up to 48 hours to maintain freshness. This ensures your Grilled Zucchini and Corn White Bean Salad stays crisp for your next meal.

Freezer: Although freezing isn’t ideal due to the texture, if needed, you can freeze the salad without the vinaigrette. Store in a freezer-safe container for up to 2 months.

Reheating: If you prefer to enjoy the salad warm, gently reheat it in a pan over low heat, adding a splash of water for moisture. Avoid reheating the dressing separately.

Ingredient Separation: For best results, store vinaigrette separately. This helps keep all components fresh and prevents sogginess before serving.

Grilled Zucchini and Corn White Bean Salad Recipe FAQs

What is the best way to select ripe zucchini for my salad?
Absolutely! Look for zucchini that are firm to the touch and free from dark spots or blemishes. A tender skin with a slight sheen indicates freshness. For grilling, I recommend selecting medium-sized zucchini, as they’re more flavorful compared to larger ones which can be watery.

How should I store leftovers of the Grilled Zucchini and Corn White Bean Salad?
Very! To store leftovers, place your salad in an airtight container and refrigerate it. It will stay fresh for up to 48 hours. For longer-lasting flavor and texture, keep the vinaigrette separate and mix just before serving.

Can I freeze the Grilled Zucchini and Corn White Bean Salad?
Yes, you can! However, freezing it isn’t the best option due to the potential change in texture. If you’d like to freeze it, I suggest doing so without the vinaigrette. Place the salad in a freezer-safe container and it can last up to 2 months. Just remember to thaw in the fridge overnight and enjoy it once it’s brought back to room temperature.

What should I do if my salad looks soggy after storing?
No worries! If you notice a bit of sogginess, gently toss the mixture in a bowl and add a fresh splash of the dressing. This will revive the flavors and restore some freshness. Also, make sure to avoid adding the vinaigrette until you’re ready to serve, preventing sogginess from the start.

Are there any dietary considerations I should be aware of when serving this salad?
Absolutely! This salad is vegan, gluten-free, oil-free, and dairy-free, making it a great choice for those with dietary restrictions. However, if you’re serving it to pets, keep in mind that beans can be difficult for some animals to digest. Always check ingredient labels for allergens if someone has sensitivities.

How can I make the Grilled Zucchini and Corn White Bean Salad more flavorful?
Great question! You can elevate the flavors by adding freshly squeezed lemon or lime juice, or a sprinkle of nutritional yeast for a cheesy flavor without dairy. Don’t hesitate to experiment with different herbs like cilantro or dill, which can bring a fresh twist to the dish!