Tasty black bean corn zucchini salad for all tastes
In the summer, a zucchini salad made with black beans and corn in the mix can be served as a tasty side dish that can be satisfying for all tastes.
corn zucchini salad
You may enjoy maize that is ripe and delicious, zucchini that is plentiful, and refreshing salads.
For this reason, this corn and black bean salad is an excellent side dish for any vegetarian barbeque that takes place throughout the summer.
There is nothing that can match the delectable mix of corn and zucchini that has been grilled and then topped with substantial black beans and luxurious feta cheese.
If you've ever cultivated zucchini in your own garden, you're aware of how easy it is to care for and how quickly it grows. When there is a large quantity produced, it may be challenging to determine how to use it.
This is the very reason why this recipe is so helpful. It doesn't matter if you use zucchini from your own garden or buy it at a grocery store when it's on sale since making a zucchini salad in the summer is a great way to save money on salads.
The Reasons Behind This Recipe's Success
My favorite thing about the end of summer is the plethora of fresh and sugary corn that is available.
Consuming corn on the cob that has been grilled is among the best ways to enjoy it. It heightens the sweetness that is there in the flavor.
The one disadvantage of eating corn on the cob is that it may cause strands of corn to get stuck between your teeth. One approach to avoid the discomfort of eating corn on the cob is to prepare a grilled corn salad in which all of the kernels are cut off the cob before serving.
You won't have to worry about the threads getting stuck in your teeth, but you'll still be able to appreciate the flavor and pair it with grilled zucchini, black beans, and feta cheese. Yay!
Because I often get sick of eating the same old green salad, I like salads that have maize and black beans as a change of pace. When black beans are added, the roasted corn salad immediately gains a beautiful depth, and it also becomes much more filling.
Black beans are a valuable source of protein and fiber due to their ability to make consumers feel full and satisfied from the inside out.
Another one of the many wonderful things about black beans is that they are a source of food for the healthy bacteria that are found in the colon. nourishing to the intestines in addition to being full!
Which Side Dishes Complement It
There are a wide variety of items that are excellent complements to corn and bean salad.
zucchini salad recipes
You may try serving it as a side dish with burritos, tacos, sandwiches, flatbread pizza, vegan zucchini corn fritters, or paninis. The serving of black bean corn salad may be done in a number of different ways.
Serve it with my top-secret avocado sauce on top of the rice bowl, grain bowl, or Buddha bowl of your choice, whichever you want.
Since you are already grilling the corn and zucchini, you may as well give one of my all-time favorites, Grilled Zucchini and Corn Tacos, a go.
Making It Possible
To begin, it's fantastic if you already have the barbecue fired up. Check to see if it is hot.
If you don't have a grill, you may heat up a grill pan on high for five minutes.
Make use of the grill function of your oven and turn the temperature up to its highest setting.
Corn, zucchini halves, and onion slices might all benefit from a little coating of olive oil before being roasted.
Put the halves of the corn and zucchini on the grill, cover it, and cook them until the corn is charred all the way through and the zucchini is tender.
It takes around eight to ten minutes, during which time the corn is often rotated, while the zucchini halves are flipped once every four minutes of cooking time.
By reading my best recommendations, you can master the art of cooking corn on the cob to perfection on the grill.
zucchini salad
Add the onion slices after four minutes, then rotate them after two minutes.
After waiting for everything to reach room temperature, use a large knife to chop the corn kernels from the cob and place them in a large dish. Cut the zucchini in half lengthwise.
Mix feta cheese, corn, zucchini, and black beans together in a large bowl. Add in red onion as well. (Or distribute equally among four bowls or plates for serving.)
Before adding the avocado dressing, taste it and season it to your liking with salt and freshly ground black pepper. Enjoy!
Ingredients
- 2 ears of corn shucked or one 14 oz (400 g) can of 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 of black beans drained
- 4 oz or 120 g feta cheese crumbled
- 1 batch of avocado dressing
- salt and freshly ground black pepper to taste
Instructions
- The grill pan should be heated for five minutes on high heat. (You may also heat the grill to a high temperature.) Corn, zucchini halves, and onion slices must be meticulously coated with olive oil.
Place the corn and zucchini halves on the grill using tongs; cover and cook for 8 to 10 minutes, turning the corn often and the zucchini once after 4 minutes, or until the corn is charred on both sides and the zucchini is tender.
Add onion slices after four minutes, then flip them after two minutes.
- Remove kernels from cobs using a large knife when corn has cooled, then place in a basin. You may use the zucchini halves to create a salad.
- Combine the corn, zucchini, red onion, black beans, and feta cheese in a large bowl (Alternatively, divide among 4 serving bowls or plates).
- Season the avocado dressing with salt and freshly ground black pepper, then drizzle with the mixture.
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