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Charred Corn and Bean Salad with Zucchini Salsa Recipe

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This vibrant Charred Corn Bean Salad with Zucchini Salsa is a delightful, smoky, and creamy salad featuring charred corn, blistered shishito peppers, a mix of chickpeas and cannellini beans, and a flavorful zucchini-based salsa. Perfect as a light meal or a refreshing side, it combines fresh vegetables and bold flavors for a nutritious plant-forward dish.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

Salad Ingredients

  • 2 ears of yellow corn, shucked
  • 8 oz shishito peppers, stems removed and chopped into 1 inch pieces
  • 1 tsp avocado oil
  • 1, 15 oz can chickpeas, drained and rinsed
  • 1, 15 oz can cannellini beans, drained and rinsed
  • 4 oz jar marinated artichoke hearts, drained and roughly chopped
  • 1/3 cup cilantro leaves, divided
  • Kosher salt

Zucchini Salsa Ingredients

  • 3 tbsp avocado oil
  • 1 small zucchini, roughly chopped (~200g)
  • 3 cloves garlic, crushed
  • 1 shallot, roughly chopped
  • 1 jalapeño, stem removed and roughly chopped (add extra heat by including a serrano pepper)
  • 1 tbsp white wine vinegar
  • 1/2 bouillon vegetable bouillon cube or 1/2 tsp Better Than Bouillon Vegetable Paste
  • 1/4 cup cilantro leaves

Instructions

  1. Char the Corn: Heat a dry medium cast-iron pan or skillet over medium heat. Once hot, place the ears of corn directly on the pan and grill for about 10-12 minutes, turning occasionally with tongs until they are evenly charred on all sides. Remove from heat and set aside to cool. When safe to handle, cut the kernels off the cob.
  2. Cook the Shishito Peppers: Return the pan to the burner and add the chopped shishito peppers. Spread them to cover the bottom of the pan and cook undisturbed for 2 minutes or until some peppers start to char and blister. Sprinkle with a pinch of kosher salt and drizzle about 1 tsp of avocado oil, then toss to coat. Remove from heat.
  3. Mix the Beans and Vegetables: In a large mixing bowl, combine the drained chickpeas, cannellini beans, charred corn kernels, shishito peppers, chopped artichoke hearts, and 1/3 cup of cilantro leaves.
  4. Prepare the Zucchini Salsa Base: Heat 3 tbsp avocado oil in a medium saucepan over medium-low heat. Add the roughly chopped zucchini and cook undisturbed for 5 minutes until golden brown on the bottom. Toss the zucchini and cook for another 2 minutes. Add the shallot, jalapeño, garlic, and a pinch of salt. Cook for an additional 4-5 minutes, stirring occasionally, until the vegetables are nicely golden.
  5. Blend the Salsa: Transfer the cooked vegetables and oil to a blender cup. Add white wine vinegar, vegetable bouillon, and 1/3 cup cilantro leaves. Blend on high until smooth and creamy. Taste and adjust salt as needed.
  6. Combine and Serve: Pour half of the zucchini salsa over the bean mixture and toss to combine. Add more salsa as needed to evenly coat the salad. Serve immediately or refrigerate and enjoy later. Any leftover salsa can be reserved for other uses.

Notes

  • For extra heat, add a serrano pepper along with the jalapeño in the salsa.
  • This salad can be served as a light meal or as a side dish alongside grilled proteins or other mains.
  • Leftover zucchini salsa can be used as a spread on sandwiches, a dip for chips, or a sauce on roasted vegetables.
  • For a nuttier flavor, toast the corn on a grill instead of pan-charred.
  • Use fresh herbs for the best flavor; cilantro can be substituted with parsley if preferred.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Find it online: https://dishiary.com/charred-corn-and-bean-salad-with-zucchini-salsa-recipe/