There’s something beautifully nostalgic about a summer salad that tastes like sunshine on a plate. This White Bean Salad with Summer Vegetables brings together smoky grilled zucchini and sweet corn with creamy white beans and juicy cherry tomatoes. It’s relaxed, approachable, and the kind of dish that invites family and friends to gather around. Simple pantry staples, a few fresh ingredients, and minimal effort deliver a flavorful, nourishing bowl that makes any summer moment feel cozy and memorable.
Recipe Info
| Category | Salad – Side or Light Main |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 15 minutes (includes grilling) |
| Servings | 4–6 servings (as a side) |
| Calories | ~320 kcal per serving |
Ingredients You’ll Need
- For the Salad:
- 2 small zucchinis, thickly sliced (about ½ cm / 0.2″)
- 1 ear of corn (on the cob)
- 400 g (14 oz) white beans (cannellini), drained
- 200 g (7 oz) cherry tomatoes, quartered
- 3 celery stalks, thinly sliced
- 12 large green pitted olives, chopped (marinated chili olives optional)
- For the Dressing:
- Juice and zest of 1 small lemon (about 2 tbsp juice)
- 1 garlic clove, finely grated or steeped in lemon juice for 10–15 minutes
- 15 g (½ oz) fresh basil leaves
- 45 ml (3 tbsp) extra-virgin olive oil, plus extra for brushing vegetables
- Salt & pepper, to taste
Step-By-Step Instructions
- Grill the vegetables
Preheat a griddle or grill pan. Brush the zucchini slices and corn with olive oil and place them on the hot pan. Cook undisturbed until charred on all sides—turn the corn every ~3 minutes for even charring. - Prepare the veggies
Once charred, slice the zucchini into bite-sized pieces and shave the corn kernels off the cob into a bowl. - Combine the salad
In a large mixing bowl, gently toss together the charred zucchini and corn kernels with white beans, cherry tomatoes, celery slices, and chopped olives. - Make the dressing
Mix the grated garlic (if steeped in lemon juice) with lemon juice in a small bowl—lemon mellowing the raw garlic flavor. In a mini food processor or with a fork, blend basil leaves, olive oil, lemon zest, garlic-lemon mixture, and season with salt and pepper. - Dress the salad
Drizzle the dressing over the bean-veggie mix and toss gently until everything is lightly coated. - Let flavors meld
For best flavor, let the salad sit for 10–15 minutes before serving, though it’s lovely right away, too.
Helpful Notes & Tips
- Smoking flavor hack: A quick char on zucchini and corn gives savory depth—if you don’t have a griddle, use a grill pan or broiler.
- Garlic gentling trick: Steeping freshly grated garlic in lemon juice for 10–15 minutes reduces its bite while keeping flavor bright.
- Salad stays fresh: Keeps well in the fridge for 2–3 days—perfect for meal prep or a relaxed lunch.
- Olive optionality: Choose regular green olives, marinated red, or omit entirely to suit personal taste.
Recipe Variations
- Add protein
Stir in shredded grilled chicken or tuna for a more substantial meal. - Cheesy twist
Crumble feta or goat cheese over the top for creamy, tangy richness. - Herb swap
Replace basil with chopped parsley or mint for a different aromatic note. - Spice it up
Add a pinch of red pepper flakes or a drizzle of chili oil into the dressing for a gentle heat.
Serving Suggestions
- Serve with crusty bread: Warm baguette or ciabatta invites hearty mopping of the olive-infused dressing.
- Light accompaniment: Pair with a simple green salad or seasonal grilled veggies for a family-style summer spread.
- Make it portable: Pack in mason jars for flavorful, fridge-ready lunches on warm days.
Conclusion
This White Bean Salad with Summer Vegetables is little more than sunshine in a bowl—a cozy, easy, and colorful dish that brings out the best of summer. Whether you’re sharing it around your family table or serving solo on a quiet afternoon, each cool, satisfying bite is packed with warmth and comfort. Here’s to seasons passing slowly, freshness celebrated, and meals that feel like love at first taste. Enjoy every colorful spoonful!