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.
Table of contents
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.
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
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.
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.
Now, place all salad ingredients in a big salad bowl and gently toss together.
Serve immediately.
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
Other Vegetarian Salad Recipes
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 Mixed Bean Salad
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.
- Set aside until cool enough to handle, and slice the kernels off the cob and place into a bowl.
- Now half the 4 Nectarine, 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.
- 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.
- Pour dressing and and gently toss together.
- Garnish it with chopped coriander and serve.
Video
Nutrition
The nutritional information provided is an approximation calculated by an online calculator/plugin. Please consult a professional dietitian for nutritional advice.
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.
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.