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White Bean Salad with Grilled Summer Vegetables Recipe

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4.2 from 11 reviews

  • Author: Eve
  • Total Time: 25 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

A refreshing and healthy white bean salad featuring charred summer vegetables like zucchini and corn, combined with fresh cherry tomatoes, celery, olives, and a zesty lemon basil dressing. Perfect for a light lunch or a side dish, this salad balances creamy beans with smoky grilled flavors and a bright, herby dressing.

Ingredients

Vegetables & Beans

  • 2 small zucchinis
  • 1 corn on the cob
  • 400 g / 14 oz white beans (cannellini), drained
  • 200 g / 7 oz cherry tomatoes, quartered
  • 3 celery stalks, finely sliced
  • 12 large green pitted olives, chopped

Dressing & Flavorings

  • 30 ml / 2 tbsp lemon juice + zest of 1 small lemon
  • 1 garlic clove, grated finely
  • 15 g / 0.5 oz fresh basil, leaves only
  • 45 ml / 3 tbsp olive oil, plus more for brushing vegetables
  • Salt & pepper, to taste

Instructions

  1. Preheat Griddle Pan: Heat a griddle pan on medium-high heat to prepare for charring the vegetables.
  2. Prepare Vegetables: Slice the zucchinis diagonally into 0.5 cm (0.2″) thick slices. Brush the zucchini slices and the corn cob with olive oil to prevent sticking and enhance flavor.
  3. Char Vegetables: Place the zucchini slices and corn on the griddle pan. Cook them undisturbed until they develop char marks on all sides. Turn the corn every 3 minutes to ensure even charring on all sides.
  4. Cut and Shave: Remove the zucchini from the pan and cut the slices into smaller pieces. Using a knife, shave the grilled corn kernels off the cob.
  5. Combine Salad Ingredients: In a large bowl, mix together the charred zucchini, shaved corn kernels, drained white beans, quartered cherry tomatoes, sliced celery, and chopped green olives.
  6. Make Garlic Lemon Mixture: In a small bowl, combine the grated garlic and lemon juice, allowing the lemon juice to mellow the sharpness of the garlic.
  7. Prepare Dressing: Place basil leaves, olive oil, the garlic-lemon mixture, and lemon zest in a mini chopper and blitz until well combined. Alternatively, finely chop the basil and mix all dressing ingredients in a bowl.
  8. Toss Salad with Dressing: Stir the dressing through the salad until everything is evenly coated. Season with salt and pepper to taste.

Notes

  • Charred vegetables add a smoky flavor to the salad; ensure even charring by not moving vegetables too often while grilling.
  • If you don’t have a griddle pan, you can use a grill or a regular frying pan, but a griddle will give the best char marks.
  • The lemon juice in the dressing helps mellow out the raw garlic’s harshness, so don’t skip this step.
  • For a vegan version, this recipe is already suitable as is.
  • Best served fresh but can be refrigerated for up to 1 day.

Find it online: https://everecipes.com/white-bean-salad-with-grilled-summer-vegetables-recipe/