29+ Healthy and Flavorful Summer Bean Salad Recipes for Every Occasion

Summer is the perfect season to embrace fresh, light, and healthy meals, and there’s no better way to enjoy the season’s bounty than with a vibrant, protein-packed bean salad.

Whether you’re hosting a BBQ, attending a picnic, or just looking for an easy side dish to pair with grilled meats, bean salads are a versatile, refreshing option that can be customized to suit every taste.

Beans offer an excellent source of protein, fiber, and essential nutrients, making them a great base for satisfying and delicious salads.

In this post, we’re sharing over 29+ summer bean salad recipes that will add bold flavors, textures, and colors to your summer table.

From tangy and citrusy to smoky and savory, there’s something for everyone—whether you’re a vegetarian, vegan, or simply looking to eat healthier.

Ready to discover your new favorite salad?

Let’s dive into these delightful, easy-to-make recipes that will have you enjoying the perfect summer meal all season long!

29+ Healthy and Flavorful Summer Bean Salad Recipes for Every Occasion

With over 29+ mouthwatering summer bean salad recipes to choose from, you’re sure to find the perfect dish for every occasion.

Whether you prefer a hearty salad with roasted vegetables or a light, tangy citrus bean salad, these recipes provide a great way to enjoy the flavors of summer while packing in the nutrition.

Beans are a fantastic base for salads, offering protein and fiber to keep you feeling full and satisfied.

Next time you’re planning a summer gathering or craving a healthy meal, turn to these bean salad recipes for inspiration.

Not only are they easy to prepare, but they’re also endlessly customizable.

So go ahead, mix and match ingredients to suit your taste, and make your summer meals a little brighter and a lot more delicious.

Zesty Three-Bean Fiesta Salad

This colorful and protein-packed salad is a staple for picnics and BBQs. With a mix of three types of beans, crisp veggies, and a tangy lime dressing, it’s refreshing, filling, and bursting with flavor.

The hint of cumin and fresh cilantro gives it a Southwest flair that’ll keep guests coming back for seconds.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) garbanzo beans (chickpeas), drained and rinsed
• 1 red bell pepper, diced
• 1 small red onion, finely chopped
• 1 cup cherry tomatoes, halved
• ½ cup fresh cilantro, chopped
• Juice of 2 limes
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the black beans, kidney beans, and chickpeas.
2. Add in the bell pepper, red onion, cherry tomatoes, 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 toss until everything is well coated.
5. Chill in the refrigerator for at least 30 minutes before serving to let the flavors meld.

A great make-ahead dish, this salad holds up well in the fridge and tastes even better the next day.

It’s light enough to serve as a side dish but hearty enough to enjoy as a plant-based main.

Mediterranean White Bean & Cucumber Salad

A refreshing take on the traditional bean salad, this version highlights the cool crunch of cucumber and the briny tang of olives and feta.

Tossed with a lemony vinaigrette and fresh herbs, this dish brings a taste of the Mediterranean to your summer table.

Ingredients:

• 2 cans (15 oz each) cannellini or Great Northern beans, drained and rinsed
• 1 large cucumber, diced
• ½ cup Kalamata olives, halved
• ½ cup cherry tomatoes, halved
• ¼ cup red onion, thinly sliced
• ½ cup crumbled feta cheese
• 2 tablespoons chopped fresh dill or parsley
• Juice of 1 lemon
• 2 tablespoons extra virgin olive oil
• Salt and cracked black pepper to taste

Instructions:

1. In a large bowl, mix together the white beans, cucumber, olives, tomatoes, red onion, and feta.
2. Sprinkle in the fresh dill or parsley.
3. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
4. Drizzle the dressing over the salad and gently toss to combine.
5. Serve immediately or refrigerate for up to 24 hours.

Light, crisp, and flavorful, this salad is perfect for hot days.

It pairs well with grilled fish, chicken, or even on its own as a nutritious lunch.

Sweet Corn & Black Bean Summer Salad

This vibrant dish celebrates the best of summer produce with juicy corn, black beans, and sweet bell peppers.

Tossed with a honey-lime vinaigrette, it offers a delicious balance of sweet, savory, and citrusy notes. It’s perfect for potlucks, tacos, or a fresh dip with tortilla chips.

Ingredients:

• 2 cups fresh corn kernels (about 3 ears) or 1 can (15 oz) corn, drained
• 1 can (15 oz) black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 avocado, diced
• ¼ cup red onion, finely chopped
• ¼ cup chopped cilantro
• Juice of 1 lime
• 1 tablespoon honey
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the corn, black beans, bell pepper, avocado, onion, and cilantro.
2. In a small bowl, whisk together lime juice, honey, olive oil, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to coat, being careful not to mash the avocado.
4. Chill for 20–30 minutes before serving for best flavor.

With its pop of color and burst of freshness, this salad is summer in a bowl.

It’s incredibly versatile and crowd-pleasing, great as a side, a topping for grilled meats, or even as a vibrant taco filling.

Avocado & Black Bean Salad with Cilantro Lime Dressing

This salad combines creamy avocado with the earthiness of black beans, creating a harmonious blend of textures. Paired with a zesty cilantro-lime dressing, this salad is incredibly refreshing and packs a punch of flavor.

It’s perfect for summer gatherings or as a healthy snack to enjoy on a warm afternoon.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 2 ripe avocados, diced
• 1 small red onion, finely chopped
• 1 small cucumber, diced
• 1 red bell pepper, diced
• 2 tablespoons fresh cilantro, chopped
• Juice of 2 limes
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the black beans, avocado, red onion, cucumber, and red bell pepper.
2. In a separate small bowl, whisk together the lime juice, olive oil, cilantro, salt, and pepper.
3. Pour the cilantro-lime dressing over the salad and gently toss to combine.
4. Serve immediately or refrigerate for up to 4 hours.

With its creamy texture from the avocado and a light, citrusy dressing, this salad is an excellent side dish for grilled chicken or shrimp.

It also stands on its own as a satisfying, nutrient-packed snack.

Spicy Bean & Mango Salad

For those who love a bit of heat, this vibrant salad features the tropical sweetness of mango paired with the bold flavors of black beans and a spicy kick from jalapeños.

It’s a perfect salad for any summer fiesta or BBQ, offering a tantalizing blend of sweet, spicy, and savory elements.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 large mango, peeled and diced
• 1 small red onion, finely chopped
• 1 small jalapeño, deseeded and finely chopped
• 1 red bell pepper, diced
• 2 tablespoons fresh cilantro, chopped
• Juice of 1 lime
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the black beans, mango, red onion, jalapeño, bell pepper, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, chili powder, salt, and pepper.
3. Drizzle the dressing over the salad and toss to combine.
4. Let the salad sit for 15–30 minutes to allow the flavors to meld together.

This salad offers a thrilling combination of sweet, spicy, and savory flavors, and is perfect as a refreshing side dish or light lunch.

Serve it alongside grilled meats or enjoy it with tortilla chips for a fun, flavorful snack.

Chickpea, Tomato & Cucumber Salad

This simple yet refreshing salad is packed with protein from chickpeas and a medley of fresh vegetables, including crisp cucumbers and juicy tomatoes.

Dressed with a light olive oil and lemon vinaigrette, this dish is light, healthy, and perfect for any hot summer day. It’s especially great for those seeking a meat-free option without sacrificing flavor.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• ¼ cup red onion, thinly sliced
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons extra virgin olive oil
• Juice of 1 lemon
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, and parsley.
2. In a separate small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Refrigerate for at least 15 minutes before serving to allow the flavors to develop.

This light, Mediterranean-inspired salad is perfect as a side dish for grilled meats or a refreshing lunch on its own.

The tangy lemon and herby flavors make it an ideal pairing with warm summer evenings.

Smoky Grilled Corn & Bean Salad

This smoky bean salad features grilled corn, which brings a depth of flavor, combined with hearty beans and a tangy dressing.

The perfect balance of smoky, sweet, and savory makes this salad a crowd-pleaser for outdoor events or casual dinners.

Ingredients:

• 2 cups grilled corn kernels (about 2 ears of corn)
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 small red onion, finely chopped
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon smoked paprika
• Juice of 1 lime
• 3 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. If you haven’t already grilled the corn, grill the ears until slightly charred and the kernels are tender. Let them cool before slicing off the kernels.
2. In a large bowl, combine the grilled corn, pinto beans, black beans, red bell pepper, red onion, and cilantro.
3. In a small bowl, whisk together lime juice, olive oil, smoked paprika, salt, and pepper.
4. Drizzle the dressing over the salad and toss everything together.
5. Chill for 20-30 minutes before serving.

This smoky bean salad is packed with layers of flavor and is perfect for a cookout or picnic.

It’s a wonderful side dish or topping for tacos, grilled meats, or just served as a light main course.

Creamy Bean & Avocado Salad

This creamy salad features the rich textures of avocado and white beans, all dressed in a smooth, creamy dressing made with yogurt and lime.

It’s a simple, wholesome dish that pairs beautifully with grilled chicken or seafood for a balanced, satisfying meal.

Ingredients:

• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 avocado, diced
• 1 small cucumber, diced
• ½ cup cherry tomatoes, halved
• 1 tablespoon fresh dill, chopped
• 2 tablespoons plain Greek yogurt
• Juice of 1 lime
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cannellini beans, avocado, cucumber, cherry tomatoes, and fresh dill.
2. In a small bowl, whisk together Greek yogurt, lime juice, olive oil, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine, ensuring the creamy dressing coats the ingredients without mashing the avocado.
4. Serve immediately, or refrigerate for up to 2 hours for best flavor.

This creamy bean and avocado salad is a delicious way to enjoy healthy fats and protein while keeping things light and fresh.

It works wonderfully as a side dish or as a satisfying vegetarian lunch.

Summer Bean & Roasted Sweet Potato Salad

This hearty yet refreshing salad combines tender roasted sweet potatoes with protein-packed beans for a filling dish that’s perfect for the summer.

The contrast of the earthy sweet potatoes with the creamy beans and fresh greens is complemented by a light, tangy dressing.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 cups mixed greens (such as spinach and arugula)
• 1 small red onion, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Juice of 1 lemon
• 2 tablespoons apple cider vinegar
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes in 1 tablespoon of olive oil, smoked paprika, salt, and pepper. Roast on a baking sheet for 25-30 minutes, or until tender and slightly browned.
2. In a large mixing bowl, combine the roasted sweet potatoes, black beans, kidney beans, mixed greens, and red onion.
3. In a small bowl, whisk together the lemon juice, apple cider vinegar, and remaining olive oil. Season with salt and pepper.
4. Pour the dressing over the salad and toss gently to combine.
5. Serve immediately or chill for 20 minutes to enhance the flavor.

This summer bean and roasted sweet potato salad is hearty yet light, making it an ideal side dish or main course.

It’s satisfying and nutritious, with the sweetness of the roasted potatoes adding a delightful contrast to the savory beans and greens.

Lemon Herb Bean Salad with Feta

A bright, herbaceous salad that combines a medley of beans, fresh vegetables, and tangy feta cheese.

This salad is the perfect blend of savory, refreshing, and tangy flavors, making it an ideal addition to any summer meal or as a light lunch on its own.

Ingredients:

• 1 can (15 oz) white beans (cannellini or Great Northern), drained and rinsed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1 small red onion, thinly sliced
• ½ cup crumbled feta cheese
• ¼ cup fresh parsley, chopped
• 2 tablespoons fresh lemon juice
• 3 tablespoons extra virgin olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the white beans, chickpeas, cucumber, cherry tomatoes, red onion, feta, and parsley.
2. In a small bowl, whisk together lemon juice, olive oil, oregano, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Refrigerate for at least 30 minutes before serving to let the flavors meld.

This Lemon Herb Bean Salad with Feta is the perfect refreshing side dish for grilled meats or a healthy, light main course.

The combination of fresh ingredients and the briny feta gives it a delightful tang, perfect for summer meals.

Rainbow Bean Salad with Balsamic Dressing

Bright, colorful, and bursting with flavor, this rainbow bean salad is an eye-catching and delicious way to add more vegetables and protein to your meal.

The balsamic dressing adds a perfect sweet-tart note, making it a great complement to any summer BBQ or picnic.

Ingredients:

• 1 can (15 oz) red kidney beans, drained and rinsed
• 1 can (15 oz) yellow wax beans, drained and rinsed
• 1 can (15 oz) green beans, drained and rinsed
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• ½ cup red onion, finely chopped
• 2 tablespoons fresh basil, chopped
• 3 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• 1 teaspoon honey (optional)
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the kidney beans, yellow wax beans, green beans, red bell pepper, cherry tomatoes, red onion, and basil.
2. In a separate small bowl, whisk together balsamic vinegar, olive oil, honey (if using), salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Let the salad sit for 15-20 minutes before serving to allow the flavors to develop.

This colorful salad not only looks beautiful on the table but also provides a satisfying crunch and a range of flavors.

It’s a versatile dish that pairs well with grilled meats or can be served as a stand-alone lunch.

Curried Chickpea & Spinach Salad

This warm, comforting salad features curried chickpeas and fresh spinach, making it a perfect light lunch or side dish for a summer meal.

The curry powder adds depth and spice, while the spinach gives it a fresh, green crunch. The blend of flavors is both hearty and refreshing.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 3 cups fresh spinach, chopped
• 1 small carrot, grated
• ½ small red onion, thinly sliced
• 1 teaspoon curry powder
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

1. In a small pan, heat olive oil over medium heat. Add the chickpeas and curry powder. Cook for about 5-7 minutes, stirring occasionally, until the chickpeas are warm and coated with the curry powder.
2. In a large mixing bowl, combine the warm chickpeas, spinach, grated carrot, and red onion.
3. In a small bowl, whisk together apple cider vinegar, honey, salt, and pepper.
4. Drizzle the dressing over the salad and toss to combine.
5. Serve warm or at room temperature.

This Curried Chickpea & Spinach Salad is full of vibrant flavors and textures, with the spice from the curry powder giving it a comforting warmth.

It makes for a perfect side dish or a light meal on a hot day.

Sweet Potato & Black Bean Salad with Avocado Dressing

This wholesome salad features tender roasted sweet potatoes, protein-packed black beans, and a creamy avocado dressing that ties it all together.

It’s a comforting yet light salad that’s perfect for any summer gathering or as a nourishing lunch.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 small red onion, finely chopped
• 1 cup corn kernels (fresh or frozen)
• 1 avocado, peeled and pitted
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1 tablespoon honey (optional)
• 1 tablespoon fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes in olive oil, salt, and pepper, and roast for 25-30 minutes, or until tender and slightly caramelized.
2. In a large bowl, combine the black beans, red onion, and corn.
3. In a blender or food processor, blend the avocado, lime juice, olive oil, honey (if using), cilantro, salt, and pepper until smooth and creamy.
4. Once the sweet potatoes have cooled slightly, add them to the bowl with the beans and corn.
5. Pour the avocado dressing over the salad and toss gently to combine.
6. Serve immediately or chill for 20-30 minutes for best flavor.

This Sweet Potato & Black Bean Salad with Avocado Dressing is rich, creamy, and full of flavor.

The sweetness of the potatoes and corn complements the earthiness of the black beans, while the avocado dressing adds a smooth, tangy finish.

Tangy Bean Salad with Pickled Red Onion

This tangy bean salad is a wonderful combination of crisp veggies, hearty beans, and a zesty pickled red onion topping.

The tang from the pickled onions perfectly balances the creamy beans, making it a refreshing and flavorful dish for any summer meal.

Ingredients:

• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 small cucumber, diced
• 1 small red onion, thinly sliced
• ½ cup apple cider vinegar
• 1 tablespoon sugar
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a small bowl, combine the sliced red onion, apple cider vinegar, and sugar. Stir until the sugar dissolves and let it sit for at least 30 minutes to pickle.
2. In a large mixing bowl, combine the kidney beans, black beans, cherry tomatoes, and cucumber.
3. In a separate small bowl, whisk together olive oil, Dijon mustard, salt, and pepper.
4. Add the dressing to the beans and vegetables and toss gently to coat.
5. Top with the pickled red onion and toss lightly again before serving.

This Tangy Bean Salad with Pickled Red Onion is an exciting and vibrant dish.

The pickled onions add a sharp, tangy contrast to the creamy beans, and the freshness of the tomatoes and cucumber rounds it all out. It’s perfect as a side dish or a light main course.

Mediterranean Bean Salad with Sun-Dried Tomatoes

This Mediterranean-inspired salad features a variety of beans combined with tangy sun-dried tomatoes, olives, and fresh herbs.

The olive oil-based dressing brings all the ingredients together with its rich, savory flavor. This salad is great as a side for grilled meats or as a vegetarian option for lunch.

Ingredients:

• 1 can (15 oz) garbanzo beans (chickpeas), drained and rinsed
• 1 can (15 oz) white beans (such as cannellini), drained and rinsed
• ½ cup sun-dried tomatoes, chopped
• ¼ cup Kalamata olives, pitted and sliced
• 1 small cucumber, diced
• 1/4 cup red onion, finely chopped
• 1 tablespoon fresh oregano, chopped
• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chickpeas, white beans, sun-dried tomatoes, olives, cucumber, red onion, and oregano.
2. In a small bowl, whisk together olive oil, red wine vinegar, honey, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Let the salad sit for 15-20 minutes before serving to allow the flavors to meld.

This Mediterranean Bean Salad with Sun-Dried Tomatoes is bursting with bright, savory flavors and makes for a perfect side dish or light lunch.

The combination of beans, olives, and sun-dried tomatoes creates a hearty, flavorful base that pairs beautifully with the zesty dressing.

Mediterranean Chickpea & Cucumber Salad

This vibrant Mediterranean-inspired salad combines creamy chickpeas with crisp cucumber and tangy feta cheese.

Tossed in a simple lemon-oregano dressing, it’s a refreshing and light option perfect for a hot summer day.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• ½ cup cherry tomatoes, halved
• ¼ cup red onion, finely chopped
• ¼ cup feta cheese, crumbled
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, feta cheese, and parsley.
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. Serve immediately or refrigerate for up to an hour to let the flavors meld.

This Mediterranean Chickpea & Cucumber Salad is light, fresh, and packed with protein.

The crisp cucumber and tangy feta pair beautifully with the chickpeas, making it an ideal side dish or a light lunch option.

Bean Salad with Grilled Vegetables

A smoky, hearty salad that combines grilled vegetables with a variety of beans.

This dish is perfect for outdoor gatherings, offering a smoky flavor and a satisfying mix of textures. It’s a great way to use up any leftover grilled veggies.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 small red onion, sliced
• 1 cup corn kernels (fresh or frozen)
• 2 tablespoons olive oil
• Juice of 1 lime
• 1 tablespoon fresh cilantro, chopped
• 1 teaspoon ground cumin
• Salt and pepper to taste

Instructions:

1. Preheat your grill or grill pan. Drizzle the zucchini, bell pepper, red onion, and corn with 1 tablespoon of olive oil, and season with salt and pepper. Grill the vegetables for about 5-7 minutes until charred and tender.
2. Slice the grilled vegetables into bite-sized pieces.
3. In a large bowl, combine the beans, grilled vegetables, and cilantro.
4. In a small bowl, whisk together lime juice, cumin, olive oil, salt, and pepper.
5. Pour the dressing over the salad and toss to combine.
6. Serve immediately or refrigerate for up to an hour to enhance the flavors.

This Bean Salad with Grilled Vegetables is the perfect blend of smoky, savory, and fresh flavors.

The grilled veggies add depth and richness, while the beans bring protein and heartiness to the dish.

White Bean & Kale Salad with Lemon-Tahini Dressing

This nutrient-dense salad combines hearty white beans with antioxidant-rich kale, all drizzled with a creamy, lemony tahini dressing.

It’s a vibrant, filling dish that makes a perfect side or light lunch.

Ingredients:

• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups kale, chopped and stems removed
• ½ cup red onion, thinly sliced
• ½ cup carrots, shredded
• 2 tablespoons tahini
• Juice of 1 lemon
• 2 tablespoons olive oil
• 1 tablespoon maple syrup (or honey)
• Salt and pepper to taste

Instructions:

1. In a large bowl, massage the chopped kale with a pinch of salt for about 2-3 minutes until it softens and becomes darker in color.
2. Add the cannellini beans, red onion, and shredded carrots to the kale.
3. In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, salt, and pepper until smooth.
4. Drizzle the dressing over the salad and toss to combine.
5. Let the salad sit for 10 minutes before serving to allow the flavors to meld.

This White Bean & Kale Salad with Lemon-Tahini Dressing is a great combination of creamy and crunchy textures, with a fresh, zesty dressing that elevates the entire dish.

It’s perfect for a light lunch or a healthy side to any summer meal.

Sweet Corn & Bean Salad with Avocado Lime Dressing

A colorful, refreshing salad packed with summer’s best ingredients—sweet corn, black beans, and a creamy avocado lime dressing.

This salad is perfect for BBQs, picnics, or as a vibrant side dish to grilled meats.

Ingredients:

• 2 cups corn kernels (fresh, grilled, or frozen)
• 1 can (15 oz) black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 small red onion, finely chopped
• 1 avocado, diced
• ¼ cup fresh cilantro, chopped
• 2 tablespoons olive oil
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the corn, black beans, red bell pepper, red onion, avocado, and cilantro.
2. In a small bowl, whisk together olive oil, lime juice, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately, or refrigerate for 20-30 minutes to allow the flavors to blend.

This Sweet Corn & Bean Salad with Avocado Lime Dressing is vibrant, light, and creamy, making it the ideal side dish for any summer gathering.

The creamy avocado dressing enhances the sweetness of the corn and the earthiness of the beans.

Smoky Pinto Bean & Roasted Tomato Salad

This smoky salad combines rich pinto beans with roasted tomatoes and a smoky, tangy dressing.

The warm, caramelized tomatoes provide depth and sweetness, while the smoky flavors add complexity. Perfect for a savory summer side dish.

Ingredients:

• 1 can (15 oz) pinto beans, drained and rinsed
• 1 pint cherry tomatoes, halved
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 tablespoons fresh basil, chopped

Instructions:

1. Preheat your oven to 400°F (200°C). Place the halved cherry tomatoes on a baking sheet and drizzle with 1 tablespoon of olive oil, smoked paprika, garlic powder, salt, and pepper. Roast for 20-25 minutes, until the tomatoes are caramelized and soft.
2. In a large bowl, combine the pinto beans and roasted tomatoes.
3. In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper.
4. Pour the dressing over the beans and tomatoes and toss gently to combine.
5. Garnish with fresh basil before serving.

This Smoky Pinto Bean & Roasted Tomato Salad brings a depth of flavor with its smoky and tangy dressing.

The roasted tomatoes add a savory sweetness that pairs perfectly with the creamy pinto beans, making this a hearty side dish.

Black Bean & Mango Salad with Lime Vinaigrette

A sweet and savory salad that combines protein-rich black beans with juicy mango, crisp bell pepper, and a tangy lime vinaigrette.

This refreshing salad is a great balance of flavors and textures—perfect for summer.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 ripe mango, diced
• 1 red bell pepper, diced
• ¼ cup red onion, finely chopped
• ¼ cup fresh cilantro, chopped
• 2 tablespoons olive oil
• Juice of 1 lime
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the black beans, mango, red bell pepper, red onion, and cilantro.
2. In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper.
3. Drizzle the vinaigrette over the salad and toss gently to combine.
4. Let the salad sit for 10-15 minutes to allow the flavors to meld.
5. Serve chilled or at room temperature.

This Black Bean & Mango Salad with Lime Vinaigrette is sweet, tangy, and full of tropical flavor.

The juicy mango adds a burst of sweetness, while the black beans bring protein and depth. It’s an ideal side dish for summer dinners or a healthy lunch.

Citrus & Bean Salad with Pistachios

This bright, citrus-infused bean salad brings together the freshness of oranges and grapefruits with creamy white beans.

The addition of pistachios adds a satisfying crunch and an unexpected twist. It’s a refreshing, tangy salad perfect for summer gatherings.

Ingredients:

• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 orange, peeled and segmented
• 1 grapefruit, peeled and segmented
• ¼ cup red onion, finely sliced
• ¼ cup pistachios, shelled and chopped
• 1 tablespoon olive oil
• Juice of 1 lemon
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cannellini beans, orange segments, grapefruit segments, red onion, and pistachios.
2. In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Let the salad sit for 10 minutes to allow the flavors to blend before serving.

This Citrus & Bean Salad with Pistachios is light and zesty, with a refreshing combination of citrus fruits and creamy beans.

The pistachios add a nice crunch, making it an ideal side dish for a summer BBQ or picnic.

Roasted Red Pepper & Bean Salad with Garlic Dressing

A savory salad featuring roasted red peppers and hearty beans, all dressed in a garlic-infused vinaigrette.

This dish is packed with flavor and a satisfying depth, making it an excellent choice for any meal or as a stand-alone dish.

Ingredients:

• 1 can (15 oz) red kidney beans, drained and rinsed
• 1 jar (12 oz) roasted red peppers, drained and sliced
• ½ cup cherry tomatoes, halved
• ¼ cup red onion, finely chopped
• 2 tablespoons fresh parsley, chopped
• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 2 garlic cloves, minced
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the kidney beans, roasted red peppers, cherry tomatoes, red onion, and parsley.
2. In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, salt, and pepper.
3. Pour the garlic dressing over the salad and toss gently to combine.
4. Let the salad sit for 15 minutes before serving to allow the flavors to develop.

This Roasted Red Pepper & Bean Salad with Garlic Dressing is a savory and robust dish with bold flavors.

The roasted red peppers provide sweetness, while the garlic dressing adds a rich, aromatic finish. It’s a perfect side dish for grilled meats or as part of a light lunch.

Summer Bean Salad with Peaches and Basil

This sweet and savory bean salad combines juicy, ripe peaches with protein-packed beans, all dressed in a simple lemon-basil dressing.

It’s a delightful summer salad with a unique combination of flavors, perfect for a light lunch or BBQ side dish.

Ingredients:

• 1 can (15 oz) navy beans, drained and rinsed
• 2 ripe peaches, pitted and diced
• ¼ cup fresh basil, chopped
• ¼ cup red onion, finely chopped
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the navy beans, diced peaches, basil, and red onion.
2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately or refrigerate for 15-20 minutes to let the flavors meld.

This Summer Bean Salad with Peaches and Basil is a sweet and savory treat that highlights the best of summer’s produce.

The peaches add a juicy sweetness, while the basil and lemon dressing provide freshness and zest. It’s perfect for hot weather and pairs well with grilled dishes.