* 2 ears of yellow corn, shucked
* 8 oz shishito peppers, stems removed and chopped into 1 inch pieces
* 1 tsp avocado oil
* 1, 15 oz can chickpeas, drained and rinsed
* 1, 15 oz cannellini beans, drained and rinsed
* 4 oz jar marinated artichoke hearts, drained and roughly chopped
* 1/3 cup cilantro leaves, divided
* Kosher salt
**Zucchini Salsa**
* 3 tbsp avocado oil
* 1 small zucchini, roughly chopped (~200g)
* 3 cloves garlic, crushed
* 1 shallot, roughly chopped
* 1 jalapeño, stem removed and roughly chopped (add extra heat by including a serrano pepper)
* 1 tbsp white wine vinegar
* 1/2 bouillon vegetable bouillon cube or 1/2 tsp Better Than Bouillon Vegetable Paste
* 1/4 cup cilantro leaves
###Instructions
1. Heat a dry medium cast-iron pan or skillet over medium heat. When hot, place the ears of corn directly on the pan and grill for about 10-12 minutes, turning the corn with tongs occasionally until the corn is evenly charred on all sides. Remove from heat and set aside to cool. When safe to handle, cut the kernels off the cob.
1. Return the pan back to the burner and add in the shishito peppers. Spread them out to cover the bottom of the pan then cook undisturbed for 2 minutes or until some of the peppers start to char and blister. Sprinkle with a pinch of salt and drizzle with about 1 tsp of oil. Give them a toss to coat, then remove from heat.
1. To a large mixing bowl, add the chickpeas, cannellini beans, corn, shishito peppers, artichoke hearts, and 1/3 cup cilantro.
For the sauce, add 3 tbsp of oil to a medium saucepan and place on the stove over medium-low heat. When hot, add the zucchini and cook undisturbed in the oil for 5 minutes, or until the bottoms look golden and lightly brown. Give the zucchini a toss and cook for another 2 minutes. Add in the shallot, jalapeño, garlic, and a pinch of salt, then cook for 4-5 minutes, stirring occasionally until the vegetables are nice and golden.
1. Transfer the cooked zucchini, shallot, jalapeño, garlic, and oil from the pan to a blender cup. Add the vinegar, vegetable bouillon, and 1/3 cup cilantro, then blend on high until smooth and creamy. Taste the salsa to see if you need to add additional salt.
Pour half the salsa on top of the bean mix then toss together. Stir in more salsa as needed until everything is evenly coated, then enjoy! You can reserve any of leftover salsa to use however you like. See notes below for serving suggestions.
E veramente un piatto superrrrrrrrrrrrrrrrrr DELIZIOSO io personalmente lo adoro! Ma il tuo è veramente fantastico! Ai fatto veramente un ottimo lavoro! E sempre un piacere guardare i tuoi post!!! 🖤
Purple_Revolution146
Thank you for the clear and beautiful video. The dish looks delicious!
Overall_Brother_8197
This looks goooood af!
vinnietheyank
This looks GREAT!
KeyGovernment4188
Thank you for helping me decide what I will have for dinner tonight – love the fact that it uses commonly available ingredients in a unique way.
For anyone who is interested, the round chips pictured in the recipe are these…which I will also be having for dinner: [https://plantbasedrdblog.com/2026/02/oven-baked-tostones/](https://plantbasedrdblog.com/2026/02/oven-baked-tostones/)
wastydkyss
I love this account. She has so many amazing AND easy to make AND thoroughly nutritious recipes. Plus her voice is so calming.
saint_millie
This looks so insanely refreshing. Thank you for sharing! Will be pinning this for the future.
Final-Gift-2299
this looks insanely good. haven’t been excited about a salad recipe in a long time!!
9 Comments
###Ingredients
**Salad Base**
* 2 ears of yellow corn, shucked
* 8 oz shishito peppers, stems removed and chopped into 1 inch pieces
* 1 tsp avocado oil
* 1, 15 oz can chickpeas, drained and rinsed
* 1, 15 oz cannellini beans, drained and rinsed
* 4 oz jar marinated artichoke hearts, drained and roughly chopped
* 1/3 cup cilantro leaves, divided
* Kosher salt
**Zucchini Salsa**
* 3 tbsp avocado oil
* 1 small zucchini, roughly chopped (~200g)
* 3 cloves garlic, crushed
* 1 shallot, roughly chopped
* 1 jalapeño, stem removed and roughly chopped (add extra heat by including a serrano pepper)
* 1 tbsp white wine vinegar
* 1/2 bouillon vegetable bouillon cube or 1/2 tsp Better Than Bouillon Vegetable Paste
* 1/4 cup cilantro leaves
###Instructions
1. Heat a dry medium cast-iron pan or skillet over medium heat. When hot, place the ears of corn directly on the pan and grill for about 10-12 minutes, turning the corn with tongs occasionally until the corn is evenly charred on all sides. Remove from heat and set aside to cool. When safe to handle, cut the kernels off the cob.
1. Return the pan back to the burner and add in the shishito peppers. Spread them out to cover the bottom of the pan then cook undisturbed for 2 minutes or until some of the peppers start to char and blister. Sprinkle with a pinch of salt and drizzle with about 1 tsp of oil. Give them a toss to coat, then remove from heat.
1. To a large mixing bowl, add the chickpeas, cannellini beans, corn, shishito peppers, artichoke hearts, and 1/3 cup cilantro.
For the sauce, add 3 tbsp of oil to a medium saucepan and place on the stove over medium-low heat. When hot, add the zucchini and cook undisturbed in the oil for 5 minutes, or until the bottoms look golden and lightly brown. Give the zucchini a toss and cook for another 2 minutes. Add in the shallot, jalapeño, garlic, and a pinch of salt, then cook for 4-5 minutes, stirring occasionally until the vegetables are nice and golden.
1. Transfer the cooked zucchini, shallot, jalapeño, garlic, and oil from the pan to a blender cup. Add the vinegar, vegetable bouillon, and 1/3 cup cilantro, then blend on high until smooth and creamy. Taste the salsa to see if you need to add additional salt.
Pour half the salsa on top of the bean mix then toss together. Stir in more salsa as needed until everything is evenly coated, then enjoy! You can reserve any of leftover salsa to use however you like. See notes below for serving suggestions.
[Source](https://plantbasedrdblog.com/2026/09/charred-corn-bean-salad/)
E veramente un piatto superrrrrrrrrrrrrrrrrr DELIZIOSO io personalmente lo adoro! Ma il tuo è veramente fantastico! Ai fatto veramente un ottimo lavoro! E sempre un piacere guardare i tuoi post!!! 🖤
Thank you for the clear and beautiful video. The dish looks delicious!
This looks goooood af!
This looks GREAT!
Thank you for helping me decide what I will have for dinner tonight – love the fact that it uses commonly available ingredients in a unique way.
For anyone who is interested, the round chips pictured in the recipe are these…which I will also be having for dinner: [https://plantbasedrdblog.com/2026/02/oven-baked-tostones/](https://plantbasedrdblog.com/2026/02/oven-baked-tostones/)
I love this account. She has so many amazing AND easy to make AND thoroughly nutritious recipes. Plus her voice is so calming.
This looks so insanely refreshing. Thank you for sharing! Will be pinning this for the future.
this looks insanely good. haven’t been excited about a salad recipe in a long time!!