Heat a grill over medium to medium-high heat. If using a charcoal grill, aim for 350-375*. 

Toss the cannellini beans with the fresh rosemary. 

Whisk together the extra virgin olive oil, lemon juice, lemon zest, garlic, and honey. Pour the lemon dressing over the beans and toss to combine. Set aside to marinate at room temperature for up to 30 minutes while you grill the zucchini and corn.

Brush the zucchini halves and and corn with olive oil, then sprinkle with salt and pepper. 

Place the zucchini cut side down on the grill, and place the whole corn cobs directly on the grill. Grill the zucchini 5-6 minutes, or until charred, then flip and grill an additional 5-6 minutes. Grill the corn a total of 18-20 minutes, or until charred on all sides, rotating a quarter of a turn every 4-5 minutes. Remove the zucchini and corn from the grill as they finish and set aside on a plate until cool enough to handle. 

Dice the zucchini, then slice the corn from the cobs. Add the grilled vegetables to the marinated white beans, then add the basil and chopped pecans and toss. 

To serve as an entree, divide the salad between four plates, then garnish with pecorino cheese to taste. Alternatively, serve as a side dish with pecorino cheese on the side. This salad keeps in the fridge without the cheese garnish for up to three days in a tightly sealed container and can be served cold or room temperature.