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Grilled Nectarine, Corn and Bean Salad

This delicious grilled nectarine salad with sweetcorn and mixed beans is perfect for warm summer BBQs.

It’s vegan, gluten-free and makes a great main or side salad.

Grilled Nectarine, Corn and Bean Salad on a white serving plate next to two salad serving spoons

Grilled nectarine, charred sweetcorn, creamy avocado and tender mixed beans are tossed in a lemon salad dressing.

There is something about the sweetness from the nectarines that works so well with the creamy avocado and beans.

Salads are my go-to during the summer months when it becomes too hot to cook.

My Green Lentil Salad and Black Bean, Mango, Avocado and Corn Salad are some of my favourites.

grilled nectarine salad served in a white serving platter on blue backboard

Why you will love this recipe

Suitable for vegans and vegetarians

Packed with plant based protein

Celebrates seasonal ingredients

Full of nutritious ingredients

Crowd pleaser recipe for bbq cookout and grilling season

Nectarine Salad Ingredients

  • Corn
  • Nectarine – ripe but firm
  • Cooked Mixed Beans – Red Kidney Beans, Chick Peas
  • Avocado cut into cubes
  • Cucumber cubed
  • Red Onion cut lengthwise
  • Jalapeno

Dressing

  • Lemon juice
  • Salt to taste
  • Extra virgin olive oil
  • Freshly ground black pepper
  • Freshly chopped coriander
Grilled Nectarine, Corn and Bean Salad ingredients

Method

Roast the sweetcorn on a bbq or stove.

Set aside until cool enough to handle, and slice the kernels off the cob and place into a bowl.

If using frozen sweetcorn, defrost in the microwave.

corn kernals removed from the corn on the cob

Now half the nectarines, scoop out the seed and cut into quarters.

Place it on a heated grill or on the grill pan on the stove.

Let it grill for a couple of minutes, but keep it intact until you see light brown grilled marks.

salad in a bowl

Now, place all salad ingredients in a big salad bowl and gently toss together.

Serve immediately.

Grilled Nectarine, Corn and Bean Salad in a round bowl
Grilled Nectarine, Corn and Bean Salad garnished with freshly chopped coriander

How to cook Mixed Beans in the Instant Pot

Cook the beans separately to make sure they cooked until tender.

Take a look at the ultimate guide to Instant Pot chickpeas for soaked and unsoaked timings.

For red kidney beans:

Place washed red kidney beans in the inner pot of the instant pot

Add water to cover the beans an extra 2 inches.

Close the lid and place valve on the sealing position

Select High Pressure

For unsoaked beans 45 minutes

For soaked beans 20 minutes

Allow for Natural Pressure Release

Drain and use in recipes.

Serving Suggestions

This salad is great as a main or as a side.

I love it alongside Air Fryer French Bread Pizza or Low fat Sweet Potato and Black Beans Quesadilla

Storage

You can store leftover salad in the fridge in an airtight container.

This salad will not freeze well

You can freeze leftover beans to use in red kidney bean and coconut curry or Indian chickpea rice

Nectarine salad in a bowl

Other Vegetarian Salad Recipes

Indian Chickpea Salad

Tuscan Tomato and Bread Salad

Pesto Potato Salad

Indian Onion Salad

Greek style Vegan Potato Salad

Mediterranean Orzo Pasta Salad

Watermelon Carpaccio Salad with tahini

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!

Grilled Nectarine, Corn and Bean Salad served in an oblong white salad serving plate with spoons

Grilled Nectarine, Corn and Mixed Bean Salad

Hayley Dhanecha
This delicious grilled nectarine salad with sweetcorn, avocado and mixed beans is perfect for warm summer BBQs. Vegan and gluten-free
5 from 1 vote
Prep Time 10 minutes
Total Time 10 minutes
Course Mains, Salad, Side Dish
Cuisine International
Servings 6 servings
Calories 276 kcal

Ingredients
  

  • 1 Corn on the cob husks and tassels removed
  • 4 Nectarine ripe but firm
  • 1 cup Red Kidney Beans cooked
  • 1 cup Chickpeas cooked
  • 1 Avocado peeled and cut into cubes
  • ½ cup Cucumber cut
  • ¼ cup Red Onion cut lengthwise
  • 3 tablespoon Jalapeno

Dressing

  • 3 tablespoon Lemon juice
  • ½ teaspoon Salt
  • 4 tablespoon Extra virgin olive oil
  • ½ teaspoon Black pepper freshly ground
  • 2 tablespoon Coriander

Instructions
 

  • In a small bowl or jar mix 3 tablespoon Lemon juice, 1/2 teaspoon Salt, 4 tablespoon Extra virgin olive oil, 1/2 teaspoon Black pepper and 2 tablespoon Coriander. Leave it aside.
  • Roast the 1 Corn on the cob on a bbq or stove.
    corn being roasted on the stove
  • Set aside until cool enough to handle, and slice the kernels off the cob and place into a bowl.
    corn kernals removed from the corn on the cob
  • Now half the 4 Nectarine, scoop out the seed and cut into quarters.
    nectarine slices on the griddle
  • Place it on a heated grill or on the grill pan on the stove.
  • Let it grill for a couple of minutes, but keep it intact until you see light brown grilled marks.
  • Now, add 1 cup Red Kidney Beans, 1 cup Chickpeas , 1/2 cup Cucumber , 1/4 cup Red Onion, 1 Avocado , 3 tablespoon Jalapeno, grilled corn and nectarine in big salad bowl.
    salad in a bowl
  • Pour dressing and and gently toss together.
    a female hand is drizzling dressing on the salad
  • Garnish it with chopped coriander and serve.
    Grilled Nectarine, Corn and Bean Salad in a round bowl

Video

Nutrition

Nutrition Facts
Grilled Nectarine, Corn and Mixed Bean Salad
Serving Size
 
1
Amount per Serving
Calories
276
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.002
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
10
g
Sodium
 
214
mg
9
%
Potassium
 
580
mg
17
%
Carbohydrates
 
31
g
10
%
Fiber
 
9
g
38
%
Sugar
 
11
g
12
%
Protein
 
7
g
14
%
Vitamin A
 
498
IU
10
%
Vitamin C
 
21
mg
25
%
Calcium
 
33
mg
3
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

The nutritional information provided is an approximation calculated by an online calculator/plugin. Please consult a professional dietitian for nutritional advice.

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Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First time published in June 23rd, 2017. 

Recipe Rating




Patty

Tuesday 18th of July 2023

This salad is delicious with combinations I never would've considered on my own. I skipped the jalapeños and used cilantro leaves instead of coriander. I've been enjoying the salad for a few days and simply add the avocado before serving. So glad I discovered this recipe to enjoy on a regular basis.

Monica

Tuesday 18th of July 2017

This sounds fantastic, and we have amazing nectarines where I live right now. Can't wait to take advantage and try them in a salad like this!

Mayuri Patel

Monday 3rd of July 2017

A very tempting and colourful salad. I love mixing up veggies and fruits to create a filling salad. Your son is unique... most kids of his age would have a pizza anytime over traditional Indian meal.

Tea Solves Everything

Thursday 29th of June 2017

Wow! I love the look of this! An unusual combination but one I'd definitely try!

Little B And Me

Thursday 29th of June 2017

Oh my gosh!THIS IS VEGAN!I so rarely see vegan recipes come up, This looks fantastic. I absolutely love the colouring of the different ingredients all mixing together.