Grilled Zucchini And Bean Salad Recipes
GRILLED ZUCCHINI AND BEAN SALAD
Provided by Marcela Valladolid
Time 28m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Prepare a barbecue or grill pan to medium-high.
- In a medium glass bowl, whisk the lime juice, vinegar and oil until slightly thickened. Season with salt and pepper. Add the red onions, cilantro, serrano chiles and garlic and toss gently until the vegetables are coated. Add the beans and stir to combine. Season with salt and pepper.
- Brush the zucchinis on both sides with olive oil. Sprinkle with salt and pepper. Grill the zucchini on a lightly oiled grill rack until tender, turning over once, about 4 minutes per side. Cut the zucchini crosswise into 1-inch pieces. Add the zucchini to the bowl with the dressing and beans. Toss to combine and serve.
GRILLED ZUCCHINI SALAD
This summer Zucchini Salad recipe has a little something for everyone - grilled zucchini and corn, creamy white beans, fresh basil, a zesty lemon dressing, pecans for crunch, and nutty pecorino cheese. Save time and grill your veggies while the beans marinate in your homemade dressing.
Provided by Danielle Esposti
Categories Salad
Time 45m
Number Of Ingredients 14
Steps:
- 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 the moisture, then transfer to a large mixing bowl. Add the rosemary to the beans and toss gently.
- Whisk the extra virgin olive oil, lemon juice, lemon zest, garlic, and honey until well combined. Pour over the beans and toss to combine. Set aside to marinate at room temperature for about 30 minutes while you grill the zucchini and corn.
- Heat a grill to medium/medium-high heat (350°F - 375°F).
- Brush the zucchini halves and and corn with olive oil, then season with salt and pepper.
- Place the zucchini cut side down on the grill, and place the whole corn cobs directly on the grill. Close the lid. Grill the zucchini 5-6 minutes, or until charred, then flip and grill an additional 5-6 minutes. Grill the corn a total of 15-18 minutes, or until lightly charred on all sides, rotating a quarter of a turn every 4-5 minutes. The zucchini will cook quicker than the corn, so keep an eye on it and remove it once tender. Remove the zucchini and corn from the grill as they finish and set aside on a plate until cool enough to handle.
- Dice the zucchini, then slice the corn from the cobs. Add the grilled vegetables to the marinated white beans, then add the basil and chopped pecans. Gently toss until well combined.
- To serve as an entree, divide the salad between four plates, then garnish with shaved cheese to taste. Alternatively, serve as a side dish with the cheese on the side.
Nutrition Facts : Calories 349 kcal, Carbohydrate 40 g, Protein 13 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 5 mg, Sodium 517 mg, Fiber 10 g, Sugar 8 g, ServingSize 1.5 cups, UnsaturatedFat 13 g
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