Grilled zucchini salad with corn and black-eyed peas

Grilled zucchini salad with corn and black-eyed peas

A salad hearty enough to be a light meal

When we fire up the out door grill to make delicious things like souvlaki, grilled steak or cedar planked salmon we like to take the opportunity to grill even more, and vegetables are an obvious choice. Sometimes we like to simply serve grilled vegetables, and other times we use them to make something special, like this delicious grilled zucchini salad with corn and black-eyed peas.

This is not the first time that we have used grilled vegetables to make a salad. Do you remember our grilled zucchini and bell pepper salad? Delicious! This time we pair our grilled zucchini with grilled corn and black-eyed peas for a really hearty, nutritious and satisfying side or light meal.

Grilled zucchini salad with corn and black-eyed peas

Black-eyed peas were a staple food in our home growing up, and even now. Our parents would often make a dish of black-eyed peas and spinach, a regional specialty of the Peloponnese where they are from. It is one of our favourite meals.

Because black-eyed peas are so good for you (and so darn cute!) we use them in many ways. Whether it is in our parents’ traditional dish, or our black-eyed pea salad, or soup with black-eyed peas and kale, we usually enjoy black-eyed peas at least once a week. This salad is one other delicious way to eat this powerhouse of a legume!

Helpful hints

Can I use canned black-eyed peas in this salad?

You can, and this would certainly be quicker, but we generally prefer to use dry beans for a few reasons. First, they are more cost-efficient; a big bag of beans goes a long way for little cost. Second, you can control the amount of salt that you add to your meal; many canned beans contain quite a bit of sodium. Third, we prefer the texture of dry beans once cooked over canned varieties.

A good trick, and a way to save time and energy, is to boil more beans than you will need for a particular recipe. The extra cooked beans can be frozen for quick and easy use in future meals.

You can read more about beans on our post on legumes, by clicking here.

Can I still make this salad if I don’t have an outdoor grill or barbecue?

Yes you can. As we mention in the recipe, you can use a grill pan to grill both your zucchini and your corn, once it is boiled. If you don’t have a grill pan, in a pinch you can forgo the grilling of your cooked corn, and the zucchini can be roasted in the oven for approximately 10 minutes, flipping them halfway through.

Why do you boil the corn first and then grill it? Can’t you just grill the corn directly?

You definitely can. We prefer the texture of boiled corn however as we find that grilling it alone can sometimes lead to it being quite dry. At the same time, we like the flavour that grilling gives the corn, so we do both. Boil to cook, and then grill for added flavour.

You mention that this salad is best eaten the day it is made. Are there any steps that can be done in advance however?

Although best the day it is made, this salad is quite delicious the next day as well so don’t be shy to keep leftovers. You will certainly enjoy them!

Having said that, in an attempt to be organized, the beans can be soaked and cooked in advance. You can also grill your zucchini and your boiled corn the day before preparing this salad. Keep everything separate in the refrigerator and combine with the rest of the ingredients and the dressing on the day you will serve your salad.

Grilled zucchini salad with corn and black-eyed peas

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Grilled zucchini salad with corn and black-eyed peas

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Grilled zucchini salad with corn and black-eyed peas
Grilled zucchini salad with corn and black-eyed peas

Grilled zucchini salad with corn and black-eyed peas

A salad which is hearty enough to be a light meal.
5 from 3 votes
Print Pin Rate
Course: Light meal, Salad, Side Dish
Cuisine: Greek
Prep Time: 30 minutes
Cook Time: 40 minutes
Time to soak the dry beans: 12 hours
Author: Mia Kouppa


  • BBQ or grill (indoor or outdoor)


  • 1 cup dry black eyed peas
  • 3 medium zucchini
  • 2 corn on the cob, or 2 cups frozen corn
  • 1/4 cup chopped red onion
  • 2 chopped peperoncini peppers the ones found in a jar
  • 1/4 cup chopped flat leaf parsley
  • 2 tbsp chopped fresh basil
  • olive oil for brushing the zucchini
  • salt, pepper and oregano to taste

For the dressing

  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup olive oil
  • 1 tbsp honey
  • 1 tbsp red wine vinegar


  • Pick over your black-eyed peas and discard any stones or shrivelled up beans. Rinse beans and then soak them in a bowl of cold water at least 12 hours or overnight.
  • After soaking, drain and rinse your beans. Bring a pot of water to a boil and add beans. Cook over medium high heat for approximately 35 minutes or until tender. Drain beans, rinse them under cold running water and allow them to cool.
  • In the meantime, if you are using fresh corn on the cob, remove the husk and then boil your corn for 10 minutes. Remove it and set aside.
  • While your corn is boiling, go ahead and make the dressing. Simply add all of the ingredients into a small bowl, whisk to combine, and set aside.
  • Wash your zucchini. Remove the stem end and slice them length-wise.
  • Brush the cut sides of the zucchini with olive oil; season with salt, pepper and oregano. Set aside.
  • Preheat your outdoor grill to high. Alternatively, you can perform the following grilling steps indoors by using a grill pan.
  • Grill your boiled corn just long enough so that it gets some nice char marks. Once your corn on the cob is cool enough to handle, remove the corn niblets using a sharp knife. To do this, stand your corn on the cob upright and cut as close to the cob as you can, moving your knife straight down from top to bottom. Place your niblets into a large bowl.
  • If you are using frozen corn, prepare it according to the package directions and set aside to cool, in a large bowl.
  • Grill the zucchini cut side down, for approximately 7 minutes, rotating them halfway through so that can get some nice grill marks on them. While the zucchini is on the grill, cut side down, take the opportunity to brush the other side which is up with olive oil.
  • Flip the zucchini and grill for an additional 2 minutes.
  • Remove the zucchini from the grill and set aside until they are cool enough to handle. Then, cut the zucchini halves into one inch pieces and place them in the same bowl as the corn. Add the red onion, peperoncini peppers, parsley and basil.
  • Add in the cooked and cooled black eyed peas.
  • Pour the dressing over your salad ingredients and toss to combine.
  • For maximum flavour, set your salad aside at room temperature for 30 minutes.
  • Enjoy.


This salad is best enjoyed the day it is made but any leftovers can be refrigerated to be enjoyed the next day.

Thanks for sharing!


  1. Dorothy's New Vintage Kitchen says:

    Looks like summer in a bowl!

    1. miakouppa says:

      Thanks Dorothy!! That’s exactly what we think! 🙂

  2. Have you ever considered grilling your corn in the husks? It keeps the corn from drying out, and the silk slides right off.

    1. miakouppa says:

      Hi Brenda! We have heard about this way of grilling the corn on the cob but have never tried it! We shall one day 🙂 Thanks for the suggestion! xoxo Helen & Billie

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