Grilled Zucchini and Corn White Bean Salad for Summer Vibes

A delicious Grilled Zucchini and Corn White Bean Salad that captures the essence of summer freshness and flavor.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Salads

Cuisine: Vegan

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

3 medium Zucchini Slice lengthwise for grilling
2 ears Corn Fresh is best, but frozen can work
1 can Cannellini Beans Drain and reserve liquid
1/4 cup Fresh Herbs (Parsley, Basil, Mint) Chop finely
1/4 cup Toasted Pine Nuts Optional

For the Oil-Free Vinaigrette

1/4 cup Aquafaba Liquid from cannellini beans
2 tbsp Water
2 tbsp Apple Cider Vinegar
1 tbsp Maple Syrup
1 tbsp Miso Paste
1/2 tsp Garlic Powder
1 tsp Shallot Finely chopped
to taste Salt
to taste Pepper

Equipment

Grill
mixing bowl
Jar for Vinaigrette
Whisk or Hand Frother

Method

Step‑by‑Step Instructions

Preheat your grill to medium heat, around 375°F (190°C).
Slice the zucchini lengthwise into thirds and sprinkle salt. Rest for 5 minutes.
Grill the zucchini for 5 minutes per side until charred. Grill corn for 10-15 minutes, rotating.
Combine aquafaba, water, vinegar, syrup, miso, garlic powder, and shallot in a jar. Emulsify until creamy.
Chop grilled zucchini and cut corn kernels off the cob.
In a bowl, combine zucchini, corn, beans, herbs, and pine nuts. Toss gently.
Drizzle with vinaigrette and toss to coat the salad evenly.
Serve immediately for best flavor and texture.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 29gProtein: 8gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 330mgPotassium: 450mgFiber: 6gSugar: 3gVitamin A: 2500IUVitamin C: 15mgCalcium: 70mgIron: 2mg

Notes

For maximum freshness, prepare components separately and combine just before serving. Leftovers can be refrigerated for up to 48 hours.

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