24+ Delicious Summer Bean Recipes to Make This Season

Summer is the perfect time to lighten up your meals and embrace fresh, vibrant ingredients.

Whether you’re grilling, lounging by the pool, or hosting a backyard barbecue, beans are a versatile and nutritious addition to any summer menu.

Not only are beans packed with protein, fiber, and vitamins, but they can also be prepared in a variety of ways—tossed into salads, blended into dips, or even served as the main dish.

In this article, we’ve rounded up 24+ summer bean recipes that are guaranteed to satisfy your cravings and elevate your warm-weather meals.

From refreshing bean salads to savory bean-filled tacos and crispy fritters, these recipes showcase the best of summer’s bounty.

24+ Delicious Summer Bean Recipes to Make This Season

With these 24+ summer bean recipes, you’re sure to find the perfect dish to enjoy during the warm months.

Beans are not only budget-friendly and easy to prepare but also incredibly versatile, allowing you to create everything from light appetizers to hearty main courses.

Whether you’re hosting a summer dinner party, prepping for a picnic, or simply enjoying a quick lunch, these recipes will keep your meals fresh, flavorful, and full of nutrition.

So, next time you’re looking for a tasty and healthy meal, turn to these bean recipes for a delightful, satisfying dish that’s perfect for summer.

Zesty Black Bean & Corn Salad

This colorful, refreshing salad is a celebration of summer flavors—sweet corn, juicy tomatoes, and hearty black beans all tossed in a zesty lime dressing.

It’s quick to make, incredibly versatile, and travels well, making it an ideal dish for outdoor gatherings or meal prep.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 2 ears fresh corn (or 1 ½ cups frozen, thawed)
• 1 cup cherry tomatoes, halved
• ½ red onion, finely diced
• 1 avocado, diced
• ¼ cup fresh cilantro, chopped
• Juice of 2 limes
• 2 tbsp olive oil
• 1 tsp cumin
• Salt and pepper, to taste

Instructions:

1. If using fresh corn, cook the ears in boiling water for 3–5 minutes, then cool and cut off the kernels.
2. In a large bowl, combine black beans, corn, tomatoes, onion, avocado, and cilantro.
3. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
4. Pour the dressing over the salad and gently toss to coat all ingredients.
5. Chill in the fridge for 15–30 minutes before serving to let flavors meld.

This salad is a crowd-pleaser and can double as a dip with tortilla chips.

It’s also great over greens or in wraps, and the lime-cumin dressing adds a bright, smoky kick that ties it all together. You’ll find yourself making this all summer long.

Smoky White Bean Bruschetta

A twist on traditional bruschetta, this version layers creamy white beans with roasted red peppers and a hint of smoked paprika for a sophisticated but simple appetizer.

Served on toasted baguette slices, it’s a rustic, satisfying bite that pairs beautifully with chilled white wine or a citrusy spritz.

Ingredients:

• 1 can (15 oz) cannellini or great northern beans, drained and rinsed
• 1 roasted red pepper, finely chopped
• 1 garlic clove, minced
• 1 tbsp olive oil, plus more for drizzling
• ½ tsp smoked paprika
• Salt and pepper, to taste
• 1 tbsp lemon juice
• 1 baguette, sliced and toasted
• Fresh parsley or basil, for garnish

Instructions:

1. In a bowl, mash the beans slightly with a fork—leave some texture.
2. Stir in roasted red pepper, garlic, olive oil, smoked paprika, lemon juice, salt, and pepper.
3. Adjust seasoning as needed and let sit for 10–15 minutes for flavors to develop.
4. Spoon the mixture onto toasted baguette slices.
5. Drizzle with a little extra olive oil and garnish with herbs before serving.

This bruschetta is a perfect balance of creamy and crunchy with an alluring smoky depth. It’s ideal as a starter or served buffet-style for a backyard party.

The bean spread can also be made ahead of time, making entertaining stress-free.

Chilled Green Bean & Chickpea Medley

Cool, crisp, and bursting with texture, this chilled salad combines tender green beans with hearty chickpeas, cherry tomatoes, and a tangy Dijon vinaigrette.

It’s a refreshing side dish that holds up well in the heat and gets better as it sits, making it great for summer potlucks and picnics.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups green beans, trimmed and cut in half
• 1 cup cherry tomatoes, halved
• ¼ red onion, thinly sliced
• 2 tbsp red wine vinegar
• 1 tbsp Dijon mustard
• 3 tbsp olive oil
• 1 tsp honey
• Salt and black pepper, to taste
• Fresh dill or parsley, optional

Instructions:

1. Bring a pot of salted water to a boil and blanch green beans for 2–3 minutes until just tender. Transfer to an ice bath to cool, then drain.
2. In a large bowl, combine green beans, chickpeas, tomatoes, and red onion.
3. In a small jar, shake together vinegar, mustard, honey, olive oil, salt, and pepper.
4. Pour dressing over the salad and toss to combine.
5. Chill for at least 30 minutes before serving. Garnish with fresh herbs if desired.

This medley is crisp, tangy, and full of satisfying bite. It’s a great alternative to mayo-based salads and travels beautifully.

Whether you’re hosting or bringing a dish to share, this one’s guaranteed to impress without weighing anyone down in the summer sun.

Creamy Avocado & White Bean Wraps

These creamy wraps are the perfect quick and healthy lunch option.

The combination of smooth avocado, protein-packed white beans, and crunchy veggies creates a satisfying, no-cook meal. With a drizzle of tangy yogurt dressing, these wraps are flavorful, filling, and perfect for hot summer days when you don’t want to turn on the stove.

Ingredients:

• 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
• 1 ripe avocado, mashed
• 1 cup shredded carrots
• 1 cucumber, sliced
• 2 tbsp fresh cilantro, chopped
• 4 large whole wheat or spinach tortillas
• ½ cup plain Greek yogurt
• 1 tbsp lime juice
• Salt and pepper, to taste

Instructions:

1. In a bowl, mash the avocado and stir in the white beans until mostly smooth with a few chunks remaining.
2. Mix in lime juice, cilantro, salt, and pepper.
3. Spread a layer of the avocado-bean mixture onto each tortilla.
4. Top with shredded carrots, cucumber slices, and a drizzle of Greek yogurt.
5. Roll up the wraps tightly and slice in half. Serve chilled.

These wraps are creamy, nutritious, and refreshing, with a balance of healthy fats, protein, and crunch.

They’re perfect for a light lunch, picnic, or meal prep throughout the week. Feel free to customize with other veggies or even add some grilled chicken for extra protein!

Spicy Pinto Bean Tacos

These spicy pinto bean tacos are packed with flavor and a little heat.

Perfect for Taco Tuesday or a casual dinner, the smoky beans are complemented by fresh toppings like cilantro, lime, and avocado. You can make them as spicy or mild as you like, and they are always a hit among vegetarians and meat-eaters alike.

Ingredients:

• 1 can (15 oz) pinto beans, drained and rinsed
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp chili powder
• ½ tsp cumin
• 1 tsp smoked paprika
• 1 cup vegetable broth
• Salt and pepper, to taste
• 8 small corn or flour tortillas
• Toppings: chopped cilantro, avocado slices, lime wedges, salsa, shredded lettuce

Instructions:

1. Heat olive oil in a skillet over medium heat and sauté onions until softened, about 5 minutes.
2. Add garlic, chili powder, cumin, and smoked paprika. Cook for 1 minute until fragrant.
3. Stir in pinto beans and vegetable broth. Let the beans simmer for about 10 minutes, mashing slightly with a spoon to break them down and create a thicker consistency.
4. Season with salt and pepper, and let the mixture cool slightly.
5. Warm the tortillas in a dry skillet or microwave.
6. Spoon the bean mixture onto the tortillas and top with cilantro, avocado, lime wedges, and your favorite salsa.

These tacos are an explosion of bold flavors with a smoky, spicy kick that pairs perfectly with cool, creamy avocado and fresh cilantro.

You can easily double the recipe to serve a crowd, and the beans can be made ahead of time for a super quick weeknight dinner.

Mediterranean Chickpea & Bean Salad

This Mediterranean-inspired bean salad is loaded with flavors and textures, from the creamy chickpeas and kidney beans to the tangy feta and Kalamata olives. It’s a great side dish for grilled meats or a light, hearty vegetarian meal.

The bright lemon-oregano dressing ties everything together for a taste of the Mediterranean all summer long.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• ½ cucumber, diced
• ¼ red onion, thinly sliced
• ¼ cup Kalamata olives, pitted and chopped
• ½ cup crumbled feta cheese
• 2 tbsp fresh parsley, chopped
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine chickpeas, kidney beans, tomatoes, cucumber, onion, olives, and feta cheese.
2. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
3. Pour the dressing over the salad and toss gently to coat everything evenly.
4. Sprinkle with fresh parsley and chill in the fridge for 20–30 minutes before serving.

This salad is an absolute winner for a light lunch or a side dish at a BBQ or picnic.

The combination of creamy beans, briny olives, and tangy feta cheese with a lemony dressing is both refreshing and satisfying, making it a go-to dish for hot summer days. Plus, it keeps well in the fridge for a couple of days, so you can enjoy it all week long.

Tangy Bean & Cabbage Slaw

This crunchy, tangy slaw is a great alternative to traditional coleslaw and a perfect complement to grilled meats or as a stand-alone vegetarian dish.

The combination of crisp cabbage, black beans, and a tangy vinaigrette creates a refreshing and satisfying side that’s both light and flavorful. This slaw is great for summer cookouts or as a filling for tacos or wraps.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 4 cups shredded green cabbage
• 1 cup shredded carrots
• ½ red bell pepper, finely chopped
• 1 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tbsp honey
• Salt and pepper, to taste
• 2 tbsp fresh cilantro, chopped

Instructions:

1. In a large bowl, combine the cabbage, carrots, red bell pepper, and black beans.
2. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until smooth.
3. Pour the dressing over the slaw mixture and toss well to combine.
4. Let the slaw sit for at least 15 minutes to allow the flavors to meld.
5. Garnish with fresh cilantro before serving.

This slaw is a great make-ahead dish because it improves after a few hours in the fridge.

The beans add protein and fiber, while the tangy vinaigrette brightens up the whole dish. Perfect for a summer BBQ or as a fresh topping for tacos!

Creamy Bean & Spinach Soup

This creamy and comforting soup is hearty enough to be a meal on its own but light enough to enjoy in the warmer months.

The combination of cannellini beans, spinach, and a touch of lemon creates a fresh and velvety soup that’s perfect for a cool summer evening. Plus, it’s a great way to sneak in extra greens!

Ingredients:

• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups fresh spinach
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1 tbsp olive oil
• 1 tsp dried thyme
• ½ tsp ground black pepper
• 1 tbsp lemon juice
• ½ cup plain Greek yogurt (optional for creaminess)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions and cook until softened, about 5 minutes.
2. Add garlic and thyme, and cook for an additional minute.
3. Stir in the cannellini beans and vegetable broth. Bring to a boil, then reduce to a simmer for 10 minutes.
4. Add the spinach and cook until wilted, about 2-3 minutes.
5. Use an immersion blender to purée the soup until smooth, or transfer to a blender in batches.
6. Stir in lemon juice and Greek yogurt (if using) for extra creaminess. Season with salt and pepper to taste.

This soup is simple, nutritious, and packed with flavor.

The creamy texture, combined with the mild taste of the beans and the fresh spinach, creates a comforting yet refreshing dish that’s perfect for those breezy summer nights. Pair with crusty bread for a complete meal.

Spicy Bean & Quinoa Stuffed Peppers

These colorful stuffed peppers are a great way to use up summer veggies and make a wholesome, satisfying dish.

The quinoa adds a nutty base, while the mix of black beans, corn, and spices delivers protein and flavor. Topped with melted cheese, these peppers are both filling and nutritious.

Ingredients:

• 4 large bell peppers (red, yellow, or orange), tops cut off and seeds removed
• 1 cup quinoa, cooked
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 tsp cumin
• 1 tsp chili powder
• 1 tbsp olive oil
• 1 cup shredded cheddar cheese (optional)
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the cooked quinoa, black beans, corn, cumin, chili powder, salt, and pepper. Stir to combine and cook for 5 minutes to heat through.
3. Stuff the bell peppers with the quinoa-bean mixture and place them in a baking dish.
4. If desired, sprinkle the tops with shredded cheddar cheese.
5. Cover with foil and bake for 25–30 minutes, until the peppers are tender.
6. Remove the foil and bake for an additional 5–10 minutes, or until the cheese is melted and golden.
7. Garnish with fresh cilantro before serving.

These stuffed peppers are a great meal prep option, as they can be stored in the fridge and reheated throughout the week.

The quinoa and beans provide a hearty, satisfying filling, and the cheese adds an extra layer of flavor. Serve them with a side salad for a complete, well-rounded meal!

Mediterranean Bean & Hummus Dip

This easy, no-cook appetizer is a refreshing and flavorful way to enjoy beans.

The creamy hummus pairs perfectly with the crunchy Mediterranean ingredients like cucumber, olives, and tomatoes. It’s great for parties, picnics, or a healthy snack to enjoy with pita chips or fresh veggies.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• ½ cup hummus (store-bought or homemade)
• 1 cup cherry tomatoes, halved
• ¼ cucumber, diced
• ¼ red onion, finely chopped
• ¼ cup Kalamata olives, chopped
• 2 tbsp fresh parsley, chopped
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper, to taste

Instructions:

1. In a medium bowl, mash the chickpeas with a fork or potato masher until slightly chunky.
2. Stir in the hummus, lemon juice, olive oil, salt, and pepper until well combined.
3. Spread the mixture onto a serving platter or in a shallow dish.
4. Top with tomatoes, cucumber, onion, olives, and fresh parsley.
5. Serve immediately with pita chips, fresh veggies, or as a topping for warm pita bread.

This dip is creamy, tangy, and bursting with Mediterranean flavors. It’s incredibly easy to throw together and perfect for hot summer days when you want a quick, light appetizer.

The chickpeas add a nice boost of protein, making it a satisfying snack or party dish.

Roasted Garlic & Bean Crostini

These crispy crostini topped with a savory roasted garlic and white bean mixture make for a delicious, bite-sized appetizer.

The creamy beans and sweet roasted garlic are a perfect match, and the crunchy crostini gives a satisfying contrast. They’re quick to make and ideal for entertaining.

Ingredients:

• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 bulb garlic
• 1 tbsp olive oil, plus extra for drizzling
• 1 tbsp lemon juice
• 1 tsp fresh thyme (or dried)
• 1 baguette, sliced into thin rounds
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Slice the top off the garlic bulb, drizzle with a little olive oil, and wrap it in foil. Roast for 30–35 minutes until soft and caramelized.
3. While the garlic roasts, brush the baguette slices with olive oil and toast them in the oven for about 10 minutes or until golden and crispy.
4. Once the garlic is roasted, squeeze the cloves out of their skins and mash them with the cannellini beans in a bowl.
5. Stir in lemon juice, thyme, salt, and pepper until smooth.
6. Spread the garlic-bean mixture onto the toasted crostini.
7. Garnish with fresh parsley and drizzle with a little more olive oil before serving.

These crostini are savory and satisfying, with the richness of the roasted garlic and the creamy beans.

Perfect for a summer evening appetizer or as part of a tapas-style spread, they are simple to prepare and always a crowd-pleaser.

Spicy Bean & Rice Burrito Bowls

These burrito bowls are loaded with flavor and perfect for a quick, customizable meal.

With spiced beans, fluffy rice, and fresh toppings, they’re a great option for lunch or dinner, especially during the summer months when you want a filling but refreshing dish.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 cup cooked brown rice (or white rice)
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp smoked paprika
• 1 lime, juiced
• 1 cup corn kernels (fresh or frozen)
• ½ cup diced tomatoes
• 1 avocado, diced
• 1 tbsp fresh cilantro, chopped
• Salt and pepper, to taste
• Salsa or sour cream, for serving

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the black beans, cumin, chili powder, smoked paprika, and a pinch of salt. Stir and cook for about 5–7 minutes until heated through.
2. In serving bowls, divide the cooked rice and top with the spiced beans.
3. Add the corn, tomatoes, avocado, and cilantro on top.
4. Drizzle with lime juice and serve with salsa or a dollop of sour cream.

These burrito bowls are as customizable as you like. You can add grilled chicken, sautéed peppers, or even a sprinkle of cheese.

It’s a hearty, healthy dish that’s perfect for a summer meal that’s quick, full of flavor, and satisfying.

BBQ Bean & Veggie Skewers

These BBQ bean and veggie skewers are the perfect grilling option for a summer cookout. The hearty beans, paired with colorful veggies like bell peppers, zucchini, and onions, are coated in a smoky BBQ sauce, then grilled to perfection.

These skewers are a satisfying vegetarian option, but they also work well as a side dish alongside grilled meats.

Ingredients:

• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 red bell pepper, cut into chunks
• 1 zucchini, sliced into rounds
• 1 red onion, cut into chunks
• 1 cup BBQ sauce (store-bought or homemade)
• 2 tbsp olive oil
• Salt and pepper, to taste
• Wooden or metal skewers

Instructions:

1. Preheat your grill to medium-high heat.
2. In a large bowl, toss the beans and veggies with olive oil, salt, pepper, and a generous amount of BBQ sauce.
3. Thread the beans and vegetables onto the skewers, alternating between beans and veggies.
4. Grill the skewers for 10–12 minutes, turning occasionally, until the veggies are tender and slightly charred.
5. Serve the skewers with extra BBQ sauce for dipping.

These BBQ bean and veggie skewers are bursting with smoky, sweet, and savory flavors. They’re perfect for summer grilling and can be served as a main or side.

The beans provide protein, making this a hearty and filling dish that’s sure to please everyone.

Bean & Avocado Salsa

This quick, zesty salsa is a refreshing addition to any summer gathering.

The creamy avocado and protein-packed beans make this salsa filling enough to serve as a light meal, but it’s also great as a dip with tortilla chips or as a topping for tacos and grilled meats.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, diced
• ½ red onion, finely chopped
• 1 jalapeño, deseeded and finely chopped (optional)
• 1 lime, juiced
• 2 tbsp fresh cilantro, chopped
• Salt and pepper, to taste

Instructions:

1. In a medium bowl, combine the black beans, avocado, tomatoes, red onion, and jalapeño.
2. Stir in the lime juice, cilantro, salt, and pepper.
3. Serve immediately with tortilla chips, or as a topping for tacos, grilled chicken, or fish.

This bean and avocado salsa is simple yet packed with flavor. It’s creamy, tangy, and full of fresh ingredients that make it perfect for summer meals.

Whether you’re serving it at a BBQ or making a quick snack, this salsa is a guaranteed crowd-pleaser.

Creamy Bean & Tomato Pasta Salad

This creamy pasta salad combines the rich flavors of cannellini beans, juicy tomatoes, and a tangy, creamy dressing for a satisfying side dish or light main course.

It’s perfect for potlucks, picnics, or as a make-ahead lunch for the week. The beans provide protein, while the tomatoes give a burst of freshness that makes this salad irresistible.

Ingredients:

• 1 can (15 oz) cannellini beans, drained and rinsed
• 2 cups cooked pasta (any shape you prefer, like penne or fusilli)
• 1 cup cherry tomatoes, halved
• ½ cup red bell pepper, diced
• ¼ cup red onion, finely chopped
• ½ cup mayonnaise or Greek yogurt
• 2 tbsp Dijon mustard
• 1 tbsp white wine vinegar
• 1 tsp dried oregano
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the cooked pasta, cannellini beans, cherry tomatoes, red bell pepper, and red onion.
2. In a separate small bowl, whisk together the mayonnaise (or yogurt), Dijon mustard, white wine vinegar, oregano, salt, and pepper.
3. Pour the dressing over the pasta mixture and toss gently to combine.
4. Chill the pasta salad in the refrigerator for at least 30 minutes before serving.

This creamy pasta salad is a perfect summer dish that’s both filling and refreshing.

The beans add texture and protein, while the tangy dressing elevates the freshness of the tomatoes and peppers. It’s a great make-ahead dish that’s perfect for serving at parties, BBQs, or even as a weekday lunch.

Bean & Sweet Potato Salad

This vibrant, filling salad combines the sweetness of roasted sweet potatoes with the creamy texture of beans, all tossed together with fresh greens and a zesty lemon dressing.

It’s perfect for a light lunch, a picnic side, or as a healthy addition to your BBQ spread.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp cumin
• Salt and pepper, to taste
• 4 cups mixed greens (spinach, arugula, or kale)
• ½ cup red onion, thinly sliced
• 1 avocado, diced
• 2 tbsp olive oil (for dressing)
• 1 tbsp apple cider vinegar
• Juice of 1 lemon
• 1 tsp honey (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potatoes with olive oil, paprika, cumin, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25–30 minutes, flipping halfway through, until tender and lightly browned.
3. In a large bowl, combine the roasted sweet potatoes, black beans, mixed greens, red onion, and avocado.
4. In a small bowl, whisk together olive oil, apple cider vinegar, lemon juice, honey (if using), salt, and pepper.
5. Drizzle the dressing over the salad and toss gently to combine.
6. Garnish with fresh parsley before serving.

This salad is a beautiful combination of sweet, savory, and tangy flavors.

The sweet potatoes add a rich, comforting taste, while the black beans provide protein and fiber. It’s a perfect dish for meal prep, as it keeps well in the fridge for a couple of days.

Bean & Corn Fritters

These crispy fritters are an amazing way to enjoy beans and corn in a light, flavorful bite.

The crispy exterior and tender inside make them a perfect appetizer or a fun summer side dish. Serve them with a tangy dipping sauce or as a topping for a salad.

Ingredients:

• 1 can (15 oz) corn kernels, drained
• 1 can (15 oz) white beans (such as cannellini or navy beans), drained and rinsed
• 1/2 cup flour (all-purpose or chickpea flour)
• 2 eggs, beaten
• 2 tbsp fresh cilantro, chopped
• 1 small jalapeño, finely chopped (optional)
• 1 tsp cumin
• Salt and pepper, to taste
• 1 tbsp olive oil (for frying)
• Lemon wedges, for serving

Instructions:

1. In a large bowl, mash the white beans with a fork or potato masher until mostly smooth, with some texture remaining.
2. Add the corn, flour, eggs, cilantro, jalapeño (if using), cumin, salt, and pepper. Stir until well combined.
3. Heat olive oil in a large skillet over medium heat.
4. Scoop spoonfuls of the mixture and form into small fritters. Fry for about 2–3 minutes per side, until golden brown and crispy.
5. Remove the fritters from the skillet and drain on paper towels.
6. Serve with lemon wedges and a dipping sauce of your choice, such as yogurt or salsa.

These bean and corn fritters are crispy on the outside, soft on the inside, and packed with flavor. They make a fun appetizer, snack, or even a light dinner when paired with a salad.

The beans add protein and fiber, while the corn gives a nice sweetness and texture to each bite.

Bean & Cucumber Salad with Feta

This refreshing bean and cucumber salad is perfect for those hot summer days when you want something light, crisp, and full of flavor.

With the addition of tangy feta and fresh herbs, this salad makes an excellent side dish or a light lunch option.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• ¼ cup red onion, finely chopped
• ½ cup feta cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1 tbsp fresh mint, chopped (optional)
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the chickpeas, cucumber, tomatoes, red onion, and feta.
2. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Garnish with fresh mint if desired. Serve chilled.

This salad is a vibrant, healthy dish that’s incredibly easy to make.

The chickpeas provide a satisfying base, while the cucumber and tomatoes offer a refreshing crunch. The feta adds richness, and the mint gives it a burst of freshness. It’s perfect as a standalone meal or as a side to grilled meats.

Bean & Quinoa Stuffed Avocados

These stuffed avocados are a fresh, filling, and nutritious option for a summer meal.

The creamy avocado pairs perfectly with a hearty mixture of beans, quinoa, and spices, creating a dish that’s both light and satisfying. This recipe is great for lunch, a snack, or as a healthy appetizer.

Ingredients:

• 2 ripe avocados, halved and pitted
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup cooked quinoa
• 1 small red bell pepper, diced
• 1 tbsp lime juice
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper, to taste
• 2 tbsp fresh cilantro, chopped
• 1 tbsp olive oil (optional, for drizzling)

Instructions:

1. In a medium bowl, combine the black beans, cooked quinoa, red bell pepper, lime juice, cumin, chili powder, salt, and pepper. Mix until well combined.
2. Spoon the bean and quinoa mixture into the avocado halves, pressing down gently to pack them in.
3. Garnish with fresh cilantro and drizzle with olive oil, if desired.
4. Serve immediately, or refrigerate for up to an hour before serving.

These stuffed avocados are a great way to enjoy the creamy texture of avocado while still getting the protein and fiber from the beans and quinoa.

The spices add a warm, savory flavor, making them the perfect light meal for a summer afternoon.

Bean & Veggie Wraps with Tahini Dressing

These wraps are a healthy and flavorful lunch or dinner option that’s both refreshing and filling.

The combination of beans, fresh veggies, and a creamy tahini dressing is perfect for a quick summer meal on the go. The wraps can be customized with your favorite vegetables or greens.

Ingredients:

• 1 can (15 oz) kidney beans, drained and rinsed
• 4 whole wheat or flour tortillas
• 1 cucumber, julienned
• 1 cup shredded carrots
• 1 cup spinach or mixed greens
• 1 small red onion, thinly sliced
• ½ cup tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper, to taste

Instructions:

1. In a small bowl, whisk together tahini, lemon juice, olive oil, garlic powder, salt, and pepper until smooth. If the dressing is too thick, add a bit of water to reach your desired consistency.
2. Lay out the tortillas on a flat surface and evenly distribute the kidney beans, cucumber, shredded carrots, spinach, and red onion in the center of each tortilla.
3. Drizzle the tahini dressing over the filling and roll up the tortillas tightly.
4. Slice the wraps in half and serve immediately, or wrap in foil for a portable lunch option.

These bean and veggie wraps are light, flavorful, and full of crunch, making them a perfect summer meal.

The tahini dressing adds a creamy, nutty richness that ties everything together, while the beans provide protein to keep you satisfied.

Mediterranean Bean & Feta Dip

This Mediterranean-inspired bean dip is a quick and easy appetizer or snack that’s bursting with fresh flavors. The creamy white beans, combined with tangy feta, olives, and fresh herbs, make for a dip that’s both savory and satisfying.

It’s perfect for summer gatherings or as a topping for pita bread and veggies.

Ingredients:

• 1 can (15 oz) cannellini beans, drained and rinsed
• ½ cup feta cheese, crumbled
• ¼ cup Kalamata olives, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 garlic clove, minced
• 1 tbsp fresh parsley, chopped
• Salt and pepper, to taste

Instructions:

1. In a food processor, combine the cannellini beans, feta cheese, olives, olive oil, lemon juice, and garlic. Process until smooth and creamy, scraping down the sides as needed.
2. Taste and adjust seasoning with salt and pepper as desired.
3. Transfer the dip to a serving bowl and garnish with fresh parsley.
4. Serve with pita chips, fresh vegetables, or crackers.

This Mediterranean bean dip is a perfect appetizer for a summer party or a light snack.

The combination of creamy beans, briny olives, and tangy feta makes it a refreshing and flavorful dish that pairs well with crunchy pita chips or fresh vegetable sticks.

Bean & Mango Salsa

This refreshing, tropical salsa combines the sweetness of mango with the heartiness of beans, creating a perfect balance of flavors.

It’s a great accompaniment for grilled meats, fish, or as a light snack with tortilla chips. The addition of lime and cilantro makes this salsa zesty and full of summer vibes.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 ripe mango, peeled and diced
• 1 small red bell pepper, finely diced
• ½ red onion, finely chopped
• 1 small jalapeño, deseeded and finely chopped (optional)
• 2 tbsp fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper, to taste

Instructions:

1. In a medium bowl, combine the black beans, mango, red bell pepper, red onion, jalapeño (if using), and cilantro.
2. Squeeze the lime juice over the mixture and stir to combine.
3. Season with salt and pepper to taste, and toss gently to mix.
4. Serve immediately with tortilla chips, grilled chicken, or fish.

This bean and mango salsa is sweet, tangy, and incredibly refreshing.

It’s a great dish to bring to summer parties or picnics, and the combination of beans and fruit makes it both filling and healthy.

Bean & Tomato Pesto Flatbreads

These flatbreads are a fun twist on traditional pizza.

The pesto provides a rich, herby base, while the beans and tomatoes give them a hearty, fresh topping. This is an easy and quick summer meal, perfect for a light lunch or as an appetizer for a get-together.

Ingredients:

• 1 can (15 oz) white beans (such as cannellini or great northern), drained and rinsed
• 2 flatbreads or pita breads
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tbsp pesto (store-bought or homemade)
• 1 tbsp balsamic vinegar
• 1 tbsp fresh basil, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the flatbreads or pitas on a baking sheet and drizzle with olive oil.
3. Spread a thin layer of pesto on top of each flatbread.
4. Top with the white beans and cherry tomatoes, arranging them evenly across the surface.
5. Bake for 8–10 minutes, or until the flatbreads are crispy and golden.
6. Drizzle with balsamic vinegar and garnish with fresh basil before serving.

These pesto flatbreads are a delightful mix of savory, tangy, and fresh flavors, with the beans adding a nice protein boost.

The pesto and balsamic vinegar bring a beautiful balance of richness and acidity, making this dish a crowd-pleaser for any summer gathering.

Spicy Bean & Avocado Tacos

These tacos are a flavor-packed, plant-based option for taco night.

The spiced beans are paired with creamy avocado, crunchy cabbage, and a zesty lime dressing, creating a perfect combination of textures and flavors. These tacos are not only quick to prepare but also light and satisfying.

Ingredients:

• 1 can (15 oz) pinto beans, drained and rinsed
• 1 tsp cumin
• 1 tsp chili powder
• 1 tbsp olive oil
• Salt and pepper, to taste
• 8 small corn or flour tortillas
• 1 avocado, sliced
• 1 cup shredded cabbage
• 1 tbsp lime juice
• 2 tbsp cilantro, chopped
• Salsa or hot sauce (optional)

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the pinto beans, cumin, chili powder, salt, and pepper. Cook for 5–7 minutes, stirring occasionally, until the beans are heated through and lightly crisped on the edges.
2. While the beans cook, toss the shredded cabbage with lime juice and a pinch of salt in a small bowl.
3. Warm the tortillas in a dry skillet or microwave for a few seconds until soft and pliable.
4. To assemble the tacos, spoon the spicy beans onto the tortillas, then top with sliced avocado, cabbage, cilantro, and a drizzle of salsa or hot sauce if desired.
5. Serve immediately and enjoy!

These tacos are fresh, spicy, and packed with flavor.

The creamy avocado balances out the heat from the spiced beans, while the crunchy cabbage adds texture. It’s a quick and easy recipe that’s perfect for a weeknight meal or a fun taco night with friends.