White bean salad with summer vegetables Recipe
The beauty of a White bean salad with summer vegetables is in its simplicity and vibrancy—each bite is a celebration of peak-season produce, nutty beans, and bright, zippy dressing. With griddled corn, juicy tomatoes, and ribbons of fresh basil, this salad is a colorful centerpiece for any summer table. Whether you’re planning a laid-back picnic, a sunny backyard barbecue, or just craving something refreshing and satisfying, this salad captures the very essence of the season.
Ingredients You’ll Need
When it comes to making White bean salad with summer vegetables, the right ingredients make all the difference. Every item adds a layer of flavor, texture, or color, ensuring the salad is as satisfying to look at as it is to eat. Here’s what you’ll need and why each is a must-have:
- Zucchinis: Griddled until tender and charred, these add lovely smokiness and a soft bite.
- Corn on the cob: Fresh, sweet corn kernels bring juiciness and just a hint of crunch, absolutely irreplaceable.
- White beans (cannellini): Creamy, protein-packed, and ready to soak up all the flavors of the dressing.
- Cherry tomatoes: Bursting with juice, their acidity balances out the richness of the beans and olive oil.
- Celery stalks: Sliced finely for a crisp, refreshing texture and a subtle herbal note.
- Green pitted olives: Chopped for a briny, savory punch that really sets off the sweet veggies.
- Lemon juice + zest: Adds ultra-fresh citrusy brightness, amplifying all the other flavors.
- Garlic clove: Grated to melt into the dressing, lending sharpness mellowed by the lemon.
- Fresh basil leaves: Torn or chopped, basil is the soul of summer and lifts every bite.
- Olive oil: Choose your favorite for a silky, luscious finish to the dressing and veggies.
- Salt & pepper: Essential for enhancing every ingredient—don’t be shy about seasoning to taste.
How to Make White bean salad with summer vegetables
Step 1: Prep the Griddled Veggies
Begin by preheating a griddle pan until it’s nice and hot. Slice the zucchini into 0.5 cm (about 0.2 inch) thick rounds, cutting on the diagonal to create those pretty, elongated pieces. Brush the corn and zucchini with olive oil to help them caramelize and prevent sticking, then lay them out on the griddle. Let them cook undisturbed so you get those irresistible char lines—rotate the corn every few minutes so it chars all the way around.
Step 2: Cut Vegetables for Salad
Once the veggies are nicely charred (and you can smell that delicious, smoky aroma), transfer them to a cutting board. Chop the zucchini slices into bite-sized pieces and, using a sharp knife, slice the kernels off the cob. This not only makes the corn easier to eat but disperses the sweetness through every forkful.
Step 3: Combine with the Rest
Toss the griddled veggie pieces into a generous salad bowl with the drained white beans, juicy cherry tomatoes, finely sliced celery, and those briny green olives. Each element adds its own character: the beans provide creaminess, the tomatoes explode with flavor, and the olives add a subtle salty note.
Step 4: Make the Lemony Basil Dressing
In a small bowl, combine the grated garlic and lemon juice. Let this sit for a moment—this little trick takes the edge off the raw garlic and infuses the lemon with a lovely depth. Now, add the fresh basil leaves, lemon zest, olive oil, and a touch of salt and pepper. If you have a mini chopper, blitz until smooth; if not, just chop the basil finely and whisk everything together. The result is a bright, aromatic dressing that will tie the salad together beautifully.
Step 5: Toss and Serve
Pour the dressing over your assembled salad and toss gently, ensuring every nook and cranny is coated. Taste to adjust the salt, pepper, or additional lemon juice if needed. The balance should be fresh and zesty, with the beans absorbing all the flavor.
How to Serve White bean salad with summer vegetables
Garnishes
For a finishing flourish, save a handful of fresh basil leaves to scatter over the top. A drizzle of extra-virgin olive oil and a few shavings of lemon zest add a touch of gloss and fragrance. If you have flaky sea salt, sprinkle some just before serving for a gentle crunch.
Side Dishes
White bean salad with summer vegetables plays well with just about anything. Serve it alongside grilled chicken or fish, stuff a pita with it, or spoon it over toasted sourdough for a quick, hearty open-faced sandwich. Even as part of a picnic spread, its vibrant colors look great next to other salads and dips.
Creative Ways to Present
For parties, scoop the salad into small glasses or individual jars for single servings. It’s also wonderful spooned over a bed of arugula or baby spinach to turn it into a more substantial main. Or, serve it family-style in your prettiest bowl, letting the charred veggie colors shine.
Make Ahead and Storage
Storing Leftovers
White bean salad with summer vegetables holds up beautifully in the fridge. Pack any leftovers in an airtight container, and they’ll stay fresh for up to three days. If the salad seems a bit dry after chilling, just stir in a drizzle of olive oil or squeeze of lemon to revive it.
Freezing
Although the beans themselves are freezer-friendly, this salad is at its best when fresh. Freezing can make the veggies and tomatoes watery and lose their glorious texture. So, for ideal results, enjoy White bean salad with summer vegetables within a few days of making it.
Reheating
You truly don’t need to reheat this salad—it’s perfect chilled or at room temperature. However, if you like a slightly warm salad, just let it sit at room temperature for about 30 minutes before serving or give it a quick (and gentle) toss in a skillet to take the chill off.
FAQs
Can I use canned corn instead of fresh on the cob?
Absolutely! If you’re short on time, canned or frozen corn can stand in for fresh. Just make sure to drain it well and give it a quick sauté to develop some caramelization and flavor.
Is it possible to use other beans?
Of course! While cannellini beans are traditional for White bean salad with summer vegetables, feel free to swap in great northern beans or navy beans. Just aim for something creamy for the best results.
What if I don’t have a griddle pan?
No worries—use a regular frying pan or even your outdoor grill. The goal is to achieve some nice char and smoky flavor, but the salad will still be delicious with simply sautéed veggies.
Can I make this salad vegan and gluten-free?
This recipe is naturally both vegan and gluten-free as written, making White bean salad with summer vegetables a fantastic choice for gatherings with varied dietary needs.
What herbs can I substitute for basil?
If you’re short on basil, try flat-leaf parsley, fresh mint, or dill for a unique twist. Each brings a slightly different herbal note that works beautifully in this summery salad.
Final Thoughts
There’s something truly special about sharing a bowl of White bean salad with summer vegetables—each bite bursts with the sunshine and flavors of the season. I can’t wait for you to experience how satisfying and simple this recipe is, so gather your favorite veggies and beans, and give it a try. Happy cooking, friend!
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White bean salad with summer vegetables Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This White Bean Salad with Summer Vegetables is a refreshing and flavorful dish perfect for warm weather. Packed with zucchinis, corn, white beans, cherry tomatoes, celery, and olives, all tossed in a zesty lemon-basil dressing, this salad is a delightful combination of textures and tastes.
Ingredients
Zucchini:
- 2 small zucchinis, sliced
Corn:
- 1 corn on the cob, kernels shaved off
White Beans:
- 400 g / 14 oz white beans (cannellini), drained
Cherry Tomatoes:
- 200 g / 7 oz cherry tomatoes, quartered
Celery Stalks:
- 3 celery stalks, finely sliced
Green Olives:
- 12 large green pitted olives, chopped
Lemon Dressing:
- 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, more for brushing
- Salt & pepper, to taste
Instructions
- Preheat and Grill: Preheat a griddle pan. Brush zucchini and corn with olive oil and grill until charred.
- Prepare Vegetables: Cut zucchini and corn, then combine with beans, tomatoes, celery, and olives.
- Make Dressing: Mix garlic, lemon juice, basil, olive oil, and zest. Season to taste.
- Toss Salad: Combine vegetables with dressing. Serve and enjoy!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 240 kcal
- Sugar: 6g
- Sodium: 380mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
Keywords: White Bean Salad, Summer Vegetable Salad, Zucchini Corn Salad
