White bean salad with summer vegetables

White bean salad with summer vegetables

white bean salad summer vegetables

Today’s recipe is a simple yet nourishing salad featuring white navy beans and a bunch of late summer vegetables. While the weather is progressively getting autumnal, we’ve had a few sunny days the past week so I haven’t yet broken up with salad and lighter food. This white bean salad with summer vegetables has been my latest go to. It uses only a few staple ingredients, is easy to make and keep rather well so it’s perfect for making in advance too.

white bean salad ingredients


ZUCCHINI: Chargrilled zucchini is probably my favourite way of enjoying zucchini and it features heavily in all my summer meals. For this salad, you want fairly thick slices charred well, they will add beautiful smoky flavour and meaty texture to this simple white bean salad.

CORN ON THE COB: Corn on the cob is my favourite late summer produce. I love charring it on my griddle pan and I usually cook four at the same time and then use them throughout the week to incorporate into salads, soups and to snack on.

WHITE NAVY BEANS: White navy beans, also known as cannellini are one of the most popular and easily accessible bean varieties. They are quite natural in flavour and rich in protein, an ideal way to bulk up your meals.

TOMATOES: Sweet, late summer tomatoes are what September is all about. I used cherry variety as it’s sweeter and less watery, but any tomatoes you enjoy will work.

CELERY: I added some fresh celery for added crunch and extra nutrition.

GREEN OLIVES: I like briny flavour of olives in this salad. I went for giant green olives marinated in chilli but any olives you enjoy will work well.

LEMON Lemon juice and zest give the dressing a little zing. Use as much lemon juice as you like, I personally think that 2 tbsp is plenty here.

OLIVE OIL Extra virgin olive oil makes for a great salad dressing.

GARLIC I used one garlic clove steeped in fresh lemon juice for 10-15 minutes to give this simple dressing a bit of umami. Lemon juice takes the harshness out of the garlic, but you can skip the waiting if you don’t mind raw garlic taste.

BASIL A generous handful of basil leaves add a beautiful flavour to the dressing. You can either pulverise the leaves in a mini chopped alongside other ingredients or simply chop them up really finely and stir through the salad along with the dressing.

white bean salad ingredients prepped

white bean summer lunch

4-6 as side
10 min
15 min
4-6 as side
10 min
15 min
  • 2 small zucchinis
  • 1 corn on the cob
  • 400 g / 14 oz white beans (cannellini), drained
  • 200 g / 7 oz cherry tomatoes, quartered
  • 3 celery stalks, finely sliced
  • 12 large green pitted olives, chopped


  • 30 ml / 2 tbsp lemon juice + zest of 1 small lemon
  • 1 garlic clove, grated finely
  • 15 g / 0.5 oz fresh basil, leaves only
  • 45 ml / 3 tbsp olive oil, more for brushing
  • salt & pepper, to taste
  1. Preheat a griddle pan. Cut zucchini into 0.5 cm / 0.2″ thick slices on the diagonal.
  2. Brush corn and zucchini slices with olive oil and arrange on the preheated pan. Allow them to cook undisturbed until charred on all sides – turning the corn every 3 minutes or so.
  3. Cut zucchini slices into pieces and shave corn kernels off the cob.
  4. Combine charred vegetables with drained beans, tomatoes, celery stalks and pitted olives in a bowl.
  5. Stir the dressing (or dressing and chopped basil) through the salad.


  1. Combine grated garlic clove and lemon juice in a small bowl. Set aside – lemon juice will take the harshness out of the garlic.
  2. Place basil leaves, olive oil, lemon juice, garlic and lemon zest in a mini chopper. Blitz well and season to taste. Alternatively, chop basil leaves really finely and combine dressing ingredients in a small bowl.
4 g
9 g
1 g
17 g
46 g
*per 1 out of 6 portions
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3 reviews, 5 comments
This recipe was delicious!! I made it for a 4th get together and everyone loved it! So simple and fresh!!
    Aw thanks Jessica, I am delighted to hear that it was so popular and thanks for letting me know. Ania
We enjoyed this recipe. However, we did it with all raw veg and added red onion. Yummy!!
    Glad to hear you enjoyed it, thanks for letting me know. Ania
This is SO good! I didn’t have corn on the cob so I used 1/2 cup of Trader Joe’s frozen Roasted Corn (thawed in a bowl on the counter for about an hour). I also grilled the tomatoes and zucchini before mixing in. This is now a summer staple for me! 😋
    Aw thanks Moira, I am so pleased to hear that you enjoyed this salad so much and many thanks for taking the time to let me know. Ania
What a brilliant late summer salad using corncob and zucchini. I happened to have most ingredient in my fridge/cupboards and very much enjoyed the result. My neighbor left me with a French long bread which gave an extra bite. Thanx!
    I am delighted to hear that you enjoyed this simple summer salad, Sam, and that you found the ingredient list accessible - that was my hope! French baguette sounds great with it too. Thank you for taking the time to review. x Ania
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