Grilled Squash, String Bean & Corn Salad
Summer is the perfect time to enjoy fresh, vibrant vegetables, and this Grilled Summer Squash, String Bean & Corn Salad captures the season's best flavors. We combine crisp string beans, sweet corn, tender summer squash, and savory cipollini onions in a salad is both refreshing and satisfying. The smoky char from the grill adds depth to the vegetables, while the tangy champagne vinaigrette ties everything together beautifully. This salad is ideal for a light lunch, a side dish at a barbecue, or a colorful addition to your dinner table. With simple preparation and a delightful mix of textures and flavors, this dish is sure to become a summer favorite.
Yield: 6-8 servings
Ingredients:
2 lbs string beans (French, Romano, Blue Lake, Wax, or a mix)
4 ears of corn (husked)
2 lbs summer squash (zucchini, gold bar)
12 cipollini onions
1 cup champagne vinaigrette
For the Champagne Vinaigrette:
Combine ¼ cup champagne vinegar, 1 tsp Dijon mustard, and 1 small diced shallot in a blender or food processor.
With the processor running, slowly add ¾ cup olive oil to emulsify.
Season with salt and pepper to taste.
Method:
Grill the Vegetables:
Ensure the grill is preheated to medium-high heat before adding the vegetables. Adjust the times slightly depending on your grill's heat and the size of the vegetables. The goal is to achieve a good char without overcooking them.
Shuck the corn. Grill for about 10-12 minutes, turning occasionally, until the kernels are tender and charred in spots. Let cool completely. Cut the kernels off the cob.
Toss the onions with olive oil, salt, and pepper. Place them directly on the grill or in a grill basket. Grill over medium-high heat for about 8-10 minutes, turning occasionally, until they are tender and charred. If the onions are large, you might need to cut them in half before grilling to ensure even cooking. Once they are cool enough to handle, peel the onions using a small knife.
Toss the beans with a bit of olive oil, salt, and pepper. Place them in a grill basket to prevent them from falling through the grates. Grill over medium-high heat for about 5-7 minutes, tossing occasionally, until they are tender-crisp and have slight grill marks. Cut the string beans into 1-inch pieces.
Cut the summer squash in half lengthwise. Grill for about 4-5 minutes per side, or until they are tender and have nice grill marks. Let cool completely. Cut the squash into 1-inch cubes.
Combine the Ingredients:
Place all the grilled vegetables in a mixing bowl.
Season with salt and pepper.
Toss with champagne vinaigrette until well combined.
