Corn Green Bean And Zucchini Salad Recipes

ROASTED CORN ZUCCHINI SALAD

Steps:

• Heat a large grill pan or use a grill. Brush the corn with 1 tbsp olive oil and season with salt and pepper. Grill over moderately high heat, turning, until crisp-tender, about 12 minutes. Let cool.
• Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute.
• Add onion and cook until translucent, about 3-4 minutes.
• Add zucchini, dried oregano, and thyme. Cook, stirring occasionally until zucchini is tender and cooked through, about 3-4 minutes.
• Take the pan off the heat and stir in the juice of one lime. Let sit for a minute.
• Working in a large bowl with an inverted ramekin, use a sharp knife to cut the kernels off the cobs in sections. Remove ramekin and transfer everything from the pan into the bowl. Toss to combine, add basil, and season with salt and pepper to taste.
• Serve warm or at room temperature garnished with a few basil leaves.

GRILLED ZUCCHINI SALAD

Steps:

• Place the beans into a fine mesh strainer; rinse under cool running water until the water turns clear and the beans look clean and free of canning liquid. Shake well to remove the moisture, then transfer to a large mixing bowl. Add the rosemary to the beans and toss gently.
• Whisk the extra virgin olive oil, lemon juice, lemon zest, garlic, and honey until well combined. Pour over the beans and toss to combine. Set aside to marinate at room temperature for about 30 minutes while you grill the zucchini and corn.
• Heat a grill to medium/medium-high heat (350°F - 375°F).
• Brush the zucchini halves and and corn with olive oil, then season with salt and pepper.
• Place the zucchini cut side down on the grill, and place the whole corn cobs directly on the grill. Close the lid. Grill the zucchini 5-6 minutes, or until charred, then flip and grill an additional 5-6 minutes. Grill the corn a total of 15-18 minutes, or until lightly charred on all sides, rotating a quarter of a turn every 4-5 minutes. The zucchini will cook quicker than the corn, so keep an eye on it and remove it once tender. Remove the zucchini and corn from the grill as they finish and set aside on a plate until cool enough to handle.
• Dice the zucchini, then slice the corn from the cobs. Add the grilled vegetables to the marinated white beans, then add the basil and chopped pecans. Gently toss until well combined.
• To serve as an entree, divide the salad between four plates, then garnish with shaved cheese to taste. Alternatively, serve as a side dish with the cheese on the side.

ALEXIS'S CHOPPED VEGETABLE SALAD

Steps:

• Prepare an ice-water bath. Set aside. Bring a medium saucepan of salted water to a boil. Add corn and sugar. Blanch until tender about 6 minutes. Remove from water and plunge immediately into ice bath. When the corn is thoroughly cool, remove from ice bath. Using a large knife, remove kernels from cobs. Transfer to a large bowl. Add beans to boiling water. Blanch until tender about 1 minute. With a slotted spoon, remove from water and plunge immediately into ice bath. When beans are thoroughly cooled, transfer to a colander to drain.
• Add wax and green beans, tomatoes, red and yellow pepper, onion, cucumber, cilantro, and jalapeno to corn. Stir to combine. Add olive oil, vinegar, 2 teaspoons salt, and pepper. Stir to combine. Taste and adjust for seasoning. Serve immediately.

GARBANZO BEAN AND ZUCCHINI SALAD

Steps:

• For the Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined.
• For the Salad: Place the garbanzo beans, zucchini, corn, red onion, and lettuce in a large salad bowl. Pour the vinaigrette over the salad and toss well. Garnish with the crumbled Parmesan cheese and serve.