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Corn and Black Bean Salad with Zucchini

This flavorful corn and black bean salad with grilled zucchini and feta cheese is a perfect companion for any summer vegetarian BBQ.
Course Salad
Cuisine American, European
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 165kcal
Cost $7

Ingredients

  • 2 ears corn shucked or one 14 oz (400 g) can sweet corn
  • 2 medium-sized zucchini halved lengthwise
  • 1 red onion sliced thick or cut in half
  • 2 tablespoons olive oil
  • one 14 oz or 400 g can black beans drained
  • 4 oz or 120 g feta cheese crumbled
  • 1 batch avocado dressing
  • salt and freshly ground black pepper to taste

Instructions

  • Preheat a grill pan to high and heat for 5 minutes. (Alternatively, preheat grill to high.) Carefully brush corn, zucchini halves and onion slices all over with olive oil. Using tongs, place corn and zucchini halves, cover and grill until the corn is charred all over and zucchini is tender, about 8-10 minutes, turning the corn often and flipping zucchini halves once after 4 minutes. Add onion slices after 4 minutes and flip them after 2 minutes.
  • Let cool and use a large knife to cut corn kernels off the cob into a large bowl. Chop zucchini halves.
  • Mix corn, zucchini, red onion, black beans and feta cheese in a large bowl (Alternatively, divide among 4 serving bowls or plates).
  • Add avocado dressing and season with salt and freshly ground black pepper to taste. Enjoy!

Notes

Top Tips

  • Use grill or a griddle pan for the veggies. Oven with a grill function would work as well. Alternatively, stir fry the vegetables in a large skillet or wok.
  • Keep the salad in an airtight jar or container in the fridge for up to three or four days. But keep the dressing separate.
  • Grilled corn on the cob lasts about four to five days in the fridge. So if you’re doing a big batch, you can use the corn for other recipes like this delicious Chipotle Corn Salsa recipe.
  • You can also use leftover grilled corn separated from the cob and freeze the kernels.

Recipe Variations

  • No zucchini? Try roasting other summer squash, or even try eggplant or roasted butternut squash
  • Use vegan feta for a plant based version of this salad.
  • Use buddha bowl dressing instead of avocado dressing.
  • Frozen or canned corn can be used as well. Stir fry drained corn on a hot pan before using it in the recipe.

Nutrition

Calories: 165kcal | Carbohydrates: 7g | Protein: 6g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 325mg | Potassium: 314mg | Fiber: 1g | Sugar: 5g | Vitamin A: 316IU | Vitamin C: 20mg | Calcium: 162mg | Iron: 1mg