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Roasted corn & zucchini salad in a bowl.
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Roasted Zucchini & Corn White Bean Salad

This white bean salad has a good mix of pantry and fresh ingredients with roasted zucchini and corn, red onions, toasted walnuts and parsley, all tossed in lemon vinaigrette.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Salads
Cuisine: Mediterranean
Diet: Vegetarian
Servings: 6
Author: Paige Adams

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

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

You can substitute with canned or frozen corn. If you use frozen, don’t thaw it, but keep in mind that it will likely take longer to roast. You’ll need about 3 cups.
You can make the salad up to 2 hours in advance.
If you are planning to make the salad for meal prep, wait to toss the salad in the dressing until you are going to eat it.
You can keep leftovers in an airtight container in the fridge up to 3 days. Before serving the salad, let it sit at room temperature for at least 15 minutes, so it isn’t as cold.

Nutrition

Calories: 332kcal | Carbohydrates: 36g | Protein: 14g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Cholesterol: 4mg | Sodium: 479mg | Potassium: 887mg | Fiber: 9g | Sugar: 3g | Vitamin A: 213IU | Vitamin C: 23mg | Calcium: 174mg | Iron: 5mg