Roasted Corn & Zucchini White Bean Salad
on Aug 28, 2026
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This white bean salad combines vegetables and pantry ingredients. It has roasted zucchini and corn, red onions, toasted walnuts and pecorino all tossed in a zesty lemon vinaigrette. Enjoy this salad as a side dish or a make-ahead lunch.
Table of Contents
Why You’ll Love This Recipe
Summer is the season of no-lettuce salads, and beans are one of of my favorite starting points. Sometimes I skip lettuce and go for a mix of pantry and fresh vegetables. Then I end up with a salad that’s a great side dish, too.
This white bean salad is packed with fantastic flavor and variety. Roasted corn has lightly caramelized edges and toasted walnuts give each bite nutty crunch.
This salad can take you from spring to summer and even into early fall, when you can still buy fresh sweet corn. And before you ask, yes, you can substitute with canned corn. More on that in the recipe notes.
The Ingredients
This is what you need:
- White beans: I prefer great northern beans or navy beans because they are closer in size to the corn kernels. You can use cannellini beans. They will just be bigger and less distributed throughout the salad.
- Corn: I’m a big fan of roasting kernels in the oven because it’s so much easier to eat corn off the cob. I take that same approach with this roasted corn chopped salad.
- Zucchini or yellow squash will work in this recipe. It just comes down to color. I don’t bother salting zucchini before I roast it.
- Red onions, finely chopped, are great for salads because they add a sharp accent layering in more flavor.
- Walnuts: I toast them on a sheet pan in a 350-degree F oven for 5-7 minutes. This is something I do in big batches in advance, so I am prepared for salads and other recipes.
- Pecorino: This Italian cheese is stronger and more bold than Parmesan, but you can swap them. I use a vegetable peeler to get those super thin slices.
- Parsley: I finish the salad with chopped parsley, You can substitute with chives, basil or cilantro or a mix of fresh herbs.
- Red pepper flakes, kosher salt and black pepper season the zucchini and corn for roasting.
- Lemon vinaigrette: This simple dressing is bright and fresh with lemon juice, minced garlic, whole grain mustard, extra virgin olive oil, salt and pepper.
How To Make This Roasted Corn & Zucchini White Bean Salad
Preheat the oven to 400 degrees F.
1. Roast the corn and zucchini. Toss them with oil and seasonings. I do this right on the pan . Then I give them about about 25-30 minutes to roast until they’re lightly browned on the edges.
2. Put the salad ingredients in a big bowl. That includes the roasted corn and zucchini, white beans, red onions, walnuts, pecorino and parsley.
3. Make the vinaigrette. Stir the minced garlic, mustard, lemon juice, olive oil, salt and pepper in a small bowl.
4. Toss the salad with the vinaigrette.
Serving
As mentioned, bean salads are hearty, so they can be a side dish or main dish, especially for lunch.
If you do serve it as a side, pair it with proteins such as chicken, salmon or shrimp. This salad works with vegetarian mains like this grilled tofu shawarma or roasted mediterranean vegetables & halloumi. I recommend roasting the vegetables for the salad before making a main if it requires the oven.
More White Bean Salad Recipes
Butter Bean Salad
Cannellini Bean Salad
Lemon Basil White Bean Salad
Cucumber White Bean Salad
Find more salad ideas in my seasonal salad roundup featuring leafy green salads, bean salads and pasta salads. Also, get inspired with my full roasted vegetable collection.
Roasted Zucchini & Corn White Bean Salad
Ingredients
For salad
- 3 ears corn, kernels sliced off
- 2 medium zucchini, quartered lengthwise and sliced 1/4-inch thick
- 1 tablespoon olive oil
- Pinch of red pepper flakes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 15-ounce cans white beans, drained and rinsed
- 1/4 cup finely chopped red onions
- 1/4 cup toasted chopped walnuts
- 1/4 cup shaved pecorino cheese
- 1 tablespoon chopped parsley
For vinaigrette
- 1 garlic clove, minced
- 1 tablespoon whole grain msutard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 lemon, juice
- 1/4 cup olive oil
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Instructions
- Preheat the oven to 400 degrees F.
- Toss the corn and zucchini with 1 tablespoon olive oil, red pepper flakes, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper on a sheet pan. Spread them into a single layer. Roasted the corn and zucchini until lightly browned on the edges, about 25-30 minutes, tossing halfway through roasting.
- Combine the roasted corn and zucchini, white beans, red onions, walnuts, pecorino and parsley in a large bowl.
- For the vinaigrette, whisk the garlic, mustard, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, lemon juice and 1/4 cup olive oil in a small bowl.
- Drizzle the vinaigrette into the salad, tossing to combine.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
