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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.
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4 servings
Calories: 165 kcal
Course:
Salad
Cuisine:
European , American
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!
Cup of Yum
Notes
- 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.
- 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 Information
Calories
165kcal
(8%)
Carbohydrates
7g
(2%)
Protein
6g
(12%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Cholesterol
25mg
(8%)
Sodium
325mg
(14%)
Potassium
314mg
(9%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
316IU
(6%)
Vitamin C
20mg
(22%)
Calcium
162mg
(16%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 165
% Daily Value*
| Calories | 165kcal | 8% |
| Carbohydrates | 7g | 2% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 25mg | 8% |
| Sodium | 325mg | 14% |
| Potassium | 314mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 316IU | 6% |
| Vitamin C | 20mg | 22% |
| Calcium | 162mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.