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As the days get longer and the temperatures rise, it’s the perfect time to refresh your recipe lineup with light, healthy, and satisfying meals.
If you’re looking to make the most of summer’s bounty while keeping things nutritious and delicious, then black beans are the answer.
Packed with protein, fiber, and essential nutrients, black beans are the unsung heroes of summer cooking.
From light salads and zesty salsas to hearty burritos and savory bowls, black beans are incredibly versatile and can be used in so many ways to complement fresh, vibrant summer ingredients.
In this article, we’ve compiled 29+ summer black bean recipes to keep your taste buds satisfied and your meal planning on track throughout the season.
These recipes aren’t just delicious; they’re also quick and easy to prepare, perfect for warm evenings or backyard barbecues.
So, whether you’re looking for something to bring to your next potluck, a nutritious meal for a busy day, or just a fresh dish to enjoy at home, these 29+ summer black bean recipes will inspire you to make the most of this superfood.
29+ Flavorful Summer Black Bean Recipes to Savor All Season Long
With these 29+ summer black bean recipes, you now have a wide range of healthy, flavorful, and fun dishes to enjoy all season long.
From vibrant salads and light tacos to hearty bowls and savory dips, black beans bring versatility and nutrition to every meal.
Not only do they provide a protein-packed punch, but they also pair wonderfully with all the fresh fruits, vegetables, and herbs that summer has to offer.
So, the next time you’re in need of a quick, satisfying, and healthy dish, reach for black beans!
Whether you’re cooking for yourself, your family, or a crowd, these recipes will help you make the most of the season’s best ingredients while keeping your meals deliciously simple.
Grilled Corn and Black Bean Salad
This vibrant, smoky salad is a perfect side dish or light lunch on a hot summer day.
With charred corn, juicy tomatoes, and zesty lime dressing, it’s a refreshing bite that’s packed with texture and taste. The black beans add heartiness, making it a protein-rich option that’s both vegetarian and satisfying.
Ingredients:
- 2 ears of corn, husks removed
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced
- Juice of 2 limes
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions:
- Preheat a grill or grill pan to medium-high heat. Grill corn until lightly charred, turning occasionally (about 10 minutes).
- Once cooled, cut the kernels off the cob and place in a large bowl.
- Add black beans, cherry tomatoes, red onion, and cilantro.
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Pour over salad and toss gently.
- Add avocado just before serving to maintain texture.
Whether you’re hosting a cookout or prepping for a picnic, this salad delivers.
The grilled corn adds a summer flair, and the fresh lime dressing ties it all together. It’s colorful, crisp, and best served slightly chilled.
Black Bean and Mango Tacos
Sweet, spicy, and savory all in one bite—these black bean and mango tacos are a tropical-inspired delight.
They’re quick to prepare and packed with plant-based protein, making them a go-to for meatless summer dinners.
Ingredients:
- 1 (15 oz) can black beans, rinsed and drained
- 1 mango, peeled and diced
- 1/2 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- Juice of 1 lime
- 1/2 tsp chili powder
- Salt to taste
- 8 small corn tortillas
- Optional: crumbled feta or cotija cheese, chopped cilantro, hot sauce
Instructions:
- In a medium bowl, combine black beans, mango, bell pepper, and red onion.
- Add lime juice, chili powder, and salt. Mix until well combined. Let sit for 10 minutes to let flavors meld.
- Warm tortillas on a skillet or directly over the flame for a few seconds each side.
- Spoon black bean and mango mixture onto each tortilla.
- Garnish with cheese, cilantro, or hot sauce if desired.
These tacos are a celebration of bright summer flavors.
The mango adds a juicy sweetness that pairs perfectly with the earthiness of the beans and the tang of lime. They’re light, refreshing, and easy enough for weeknight dinners or backyard gatherings.
Chilled Black Bean Soup with Cucumber and Lime
When the heat is intense and you want something truly refreshing, this chilled black bean soup hits the spot. It’s creamy, cool, and has a gentle kick from spices and citrus.
A blend-and-serve dish that’s perfect for lunch or a first course at a summer dinner party.
Ingredients:
- 2 (15 oz) cans black beans, rinsed and drained
- 1 cucumber, peeled and diced
- 1/2 cup vegetable broth
- 2 tbsp olive oil
- Juice of 1 lime
- 1 garlic clove
- 1/2 tsp ground cumin
- Salt and pepper to taste
- Optional toppings: diced avocado, chopped scallions, sour cream, cilantro
Instructions:
- In a blender, combine black beans, cucumber, broth, olive oil, lime juice, garlic, and cumin.
- Blend until smooth. Add salt and pepper to taste.
- Chill in the refrigerator for at least 1 hour.
- Serve cold with your choice of toppings.
This soup is an elegant twist on classic black bean dishes.
The cucumber adds a cool, refreshing contrast to the creamy beans, while the lime brightens every bite. It’s nourishing, light, and a perfect no-cook recipe to beat the summer heat.
Black Bean and Sweet Potato Tacos
These sweet potato and black bean tacos are a great balance of savory and sweet, with a hearty and satisfying filling that makes them perfect for a meatless dinner.
The combination of roasted sweet potatoes and seasoned black beans creates a wholesome, delicious bite, while the fresh toppings add crunch and brightness.
Ingredients:
- 2 medium sweet potatoes, peeled and cubed
- 1 (15 oz) can black beans, rinsed and drained
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp paprika
- Salt and pepper to taste
- 8 small flour tortillas
- 1/2 cup shredded cabbage
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- Optional: sour cream or guacamole
Instructions:
- Preheat the oven to 400°F (200°C). Toss sweet potato cubes with olive oil, cumin, paprika, salt, and pepper.
- Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes, or until tender and slightly crispy.
- While the potatoes are roasting, heat black beans in a small saucepan over medium heat for 5-7 minutes.
- Warm the tortillas in a skillet or on a grill pan.
- To assemble, fill each tortilla with roasted sweet potatoes and black beans.
- Top with shredded cabbage, cilantro, a squeeze of lime, and optional sour cream or guacamole.
These tacos are a delicious and filling option that combines earthy flavors from the black beans and sweet potatoes with a fresh crunch from the cabbage.
They’re perfect for a quick dinner, a taco night with friends, or a tasty lunch.
Black Bean Quinoa Salad with Avocado
This refreshing black bean quinoa salad is packed with protein, fiber, and healthy fats, making it a great choice for a light yet satisfying summer meal.
The combination of quinoa, black beans, fresh vegetables, and creamy avocado creates a dish that is both filling and nutritious.
Ingredients:
- 1 cup cooked quinoa
- 1 (15 oz) can black beans, rinsed and drained
- 1 avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- Juice of 2 limes
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions:
- In a large bowl, combine cooked quinoa, black beans, avocado, cherry tomatoes, red onion, and parsley.
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Pour the dressing over the salad and toss to combine.
- Chill in the refrigerator for 30 minutes before serving for a more refreshing experience.
This quinoa salad is a vibrant, light, and protein-packed meal that will keep you feeling full without being heavy.
The avocado adds a creamy richness, and the fresh lime dressing gives it a zesty punch, making it a perfect summer lunch or side dish for BBQs and picnics.
Black Bean Veggie Burgers
These black bean veggie burgers are a great alternative to traditional meat burgers and are loaded with flavor and texture.
They’re packed with black beans, oats, and vegetables, making them a hearty and filling option for a plant-based summer meal. Serve them on a bun or over a salad for a satisfying meal.
Ingredients:
- 1 (15 oz) can black beans, rinsed and drained
- 1/2 cup rolled oats
- 1/4 cup grated carrot
- 1/4 cup red bell pepper, finely chopped
- 1/4 cup red onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- Salt and pepper to taste
- 1/4 cup breadcrumbs (optional)
- Olive oil for frying
Instructions:
- In a large bowl, mash black beans with a fork or potato masher until mostly smooth but with some chunks remaining.
- Add the oats, grated carrot, red bell pepper, onion, garlic, soy sauce, cumin, paprika, salt, and pepper. Mix until everything is combined.
- If the mixture is too wet, add breadcrumbs to help bind the patties.
- Form the mixture into 4 patties.
- Heat olive oil in a skillet over medium heat and cook the patties for 4-5 minutes on each side, until golden brown and crispy.
- Serve on buns with your favorite toppings, such as lettuce, tomato, avocado, or a dollop of salsa.
These black bean veggie burgers are hearty and satisfying, offering a great option for anyone looking for a delicious plant-based meal.
They’re perfect for a summer cookout or as a quick and easy dinner during the week. Serve them with a side of grilled vegetables or a fresh salad for a complete meal.
Black Bean and Corn Quesadillas
A quick and easy meal that’s perfect for lunch or dinner, these black bean and corn quesadillas are a flavorful, crispy treat.
The combination of black beans, sweet corn, and melted cheese is both satisfying and full of summery flavor. With the added crunch of toasted tortillas, they’re a simple yet delicious way to make the most of summer ingredients.
Ingredients:
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 1 cup shredded cheddar cheese
- 1/2 cup green onions, chopped
- 1 tsp cumin
- 1/2 tsp chili powder
- 4 flour tortillas
- Olive oil for cooking
- Salt and pepper to taste
- Optional: salsa, sour cream, guacamole for serving
Instructions:
- In a bowl, combine black beans, corn, cheese, green onions, cumin, chili powder, salt, and pepper.
- Heat a large skillet over medium heat and lightly brush one side of each tortilla with olive oil.
- Place one tortilla in the skillet, oil-side down. Spread half of the black bean mixture on top, then top with another tortilla, oil-side up.
- Cook for 3-4 minutes on each side, until golden brown and crispy.
- Remove from the skillet and cut into wedges. Serve with salsa, sour cream, or guacamole.
These quesadillas are a quick and flavorful meal that you can easily customize with your favorite toppings.
They’re ideal for a family dinner or a fun weeknight meal, and the black beans add protein and richness, making them satisfying and tasty.
Black Bean and Grilled Vegetable Wraps
Perfect for a light lunch or dinner, these wraps are filled with grilled vegetables and seasoned black beans for a wholesome and tasty meal.
The smoky flavor from the grilled veggies pairs wonderfully with the beans, and the wraps are easy to make and perfect for on-the-go eating. You can customize the fillings with any of your favorite vegetables for a fresh twist.
Ingredients:
- 1 (15 oz) can black beans, rinsed and drained
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 small red onion, sliced
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Salt and pepper to taste
- 4 whole wheat wraps or tortillas
- 1/4 cup hummus or yogurt-based dressing
- Fresh spinach or lettuce for garnish
Instructions:
- Preheat the grill or grill pan to medium-high heat. Toss the zucchini, bell pepper, and onion in olive oil, smoked paprika, salt, and pepper.
- Grill the vegetables for about 5-7 minutes, until tender and slightly charred. Remove from the grill and set aside.
- Warm the wraps or tortillas on a skillet for a few seconds on each side.
- To assemble, spread a thin layer of hummus or dressing on each wrap, then layer with grilled vegetables, black beans, and fresh spinach or lettuce.
- Roll up the wraps tightly and slice in half to serve.
These wraps are a fantastic way to enjoy grilled vegetables while adding the richness of black beans.
They’re a great option for summer picnics, a light dinner, or a quick and nutritious lunch.
Black Bean and Watermelon Salad
This refreshing black bean and watermelon salad is perfect for hot summer days when you’re craving something light but full of flavor.
The combination of juicy watermelon, savory black beans, and tangy lime creates a unique and satisfying salad that’s both sweet and savory. It’s a fun twist on traditional summer salads and can be served as a side or a light main dish.
Ingredients:
- 2 cups watermelon, cubed
- 1 (15 oz) can black beans, rinsed and drained
- 1/2 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh mint, chopped
- Juice of 1 lime
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions:
- In a large bowl, combine the watermelon, black beans, cucumber, red onion, and mint.
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or chill for 20 minutes for an even fresher experience.
This salad is a refreshing, light meal that highlights the sweetness of watermelon while pairing perfectly with the earthiness of black beans.
It’s perfect for a summer BBQ, picnic, or as a simple side to your favorite grilled dishes.
Black Bean and Pineapple Salsa
This tropical-inspired black bean and pineapple salsa is the perfect addition to your summer BBQs or as a refreshing snack with tortilla chips.
The combination of sweet pineapple, zesty lime, and protein-packed black beans creates a flavorful dish that’s light, fresh, and satisfying.
Ingredients:
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup pineapple, diced
- 1/4 cup red onion, finely chopped
- 1/2 red bell pepper, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 1/2 tsp chili powder
- Salt and pepper to taste
Instructions:
- In a large bowl, combine the black beans, pineapple, red onion, red bell pepper, and cilantro.
- In a small bowl, whisk together lime juice, chili powder, salt, and pepper.
- Pour the dressing over the salsa and toss gently to combine.
- Serve immediately with tortilla chips or as a topping for grilled meats or tacos.
This salsa is a perfect balance of sweet and savory, with a bit of spice from the chili powder.
It’s great for summer parties or as a topping for your favorite grilled dishes, adding both flavor and color to your plate.
Black Bean Stuffed Avocados
These black bean stuffed avocados are a simple yet elegant way to enjoy avocados in a healthy, filling way.
The creamy avocado pairs beautifully with the seasoned black beans, creating a satisfying dish that’s perfect for a light lunch or as an appetizer. It’s also a great option for meal prep, as the ingredients hold up well in the fridge.
Ingredients:
- 2 ripe avocados, halved and pitted
- 1 (15 oz) can black beans, rinsed and drained
- 1/4 cup cherry tomatoes, chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1/2 tsp cumin
- Salt and pepper to taste
Instructions:
- In a bowl, combine black beans, cherry tomatoes, red onion, cilantro, lime juice, cumin, salt, and pepper.
- Gently scoop out a little bit of the avocado flesh to create more space for the filling.
- Spoon the black bean mixture into the avocado halves, making sure they are generously stuffed.
- Serve immediately as a light lunch or appetizer.
These stuffed avocados are creamy, flavorful, and packed with nutrients.
The black beans make them hearty, while the avocado offers a rich, creamy texture. They’re perfect for a quick, nutritious meal or a crowd-pleasing appetizer at your next summer gathering.
Black Bean and Cucumber Tabbouleh
A fresh, crisp twist on the classic tabbouleh, this black bean and cucumber version is a light, refreshing dish that’s perfect for summer.
The black beans provide protein and heartiness, while the cucumber and herbs bring a refreshing crunch. This salad is great as a side dish or a light main meal.
Ingredients:
- 1 (15 oz) can black beans, rinsed and drained
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh mint, chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions:
- In a large bowl, combine the black beans, cucumber, cherry tomatoes, parsley, mint, and red onion.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Let sit in the fridge for 20-30 minutes to allow the flavors to meld together.
- Serve chilled or at room temperature.
This black bean and cucumber tabbouleh is a vibrant, refreshing salad that’s packed with flavor.
It’s a great option for a light, healthy lunch, or you can serve it as a side dish alongside grilled meats or other summer staples.
Black Bean and Grilled Peach Salad
This sweet and savory black bean and grilled peach salad is a perfect summer dish, combining smoky grilled peaches with hearty black beans for a satisfying yet refreshing meal.
The tangy vinaigrette ties everything together, while the fresh mint and cilantro provide a burst of herbaceous freshness.
Ingredients:
- 2 ripe peaches, halved and pitted
- 1 (15 oz) can black beans, rinsed and drained
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Juice of 1 lime
- Salt and pepper to taste
Instructions:
- Preheat your grill or grill pan to medium-high heat. Lightly brush the peach halves with olive oil.
- Grill the peaches for 3-4 minutes on each side, until grill marks appear and the peaches soften slightly.
- Slice the grilled peaches and place them in a large bowl along with the black beans, red onion, cilantro, and mint.
- In a small bowl, whisk together olive oil, balsamic vinegar, lime juice, salt, and pepper. Pour over the salad and toss gently.
- Serve immediately as a refreshing, light meal or side dish.
The smoky sweetness of the grilled peaches pairs wonderfully with the richness of the black beans in this salad.
It’s a great option for a summer gathering or a light, refreshing lunch.
Black Bean and Avocado Toast
A simple yet satisfying breakfast or snack, black bean and avocado toast is a quick and nutritious way to start your day or enjoy a midday treat.
The creamy avocado and hearty black beans are topped with spices and lime, making each bite a delicious and filling experience.
Ingredients:
- 1 (15 oz) can black beans, rinsed and drained
- 2 ripe avocados, mashed
- 4 slices whole-grain bread, toasted
- Juice of 1 lime
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- Salt and pepper to taste
- Red pepper flakes (optional)
- Fresh cilantro for garnish
Instructions:
- In a small bowl, mash the black beans with a fork or potato masher until slightly chunky.
- In another bowl, mash the avocados with lime juice, cumin, smoked paprika, salt, and pepper.
- Spread the avocado mixture onto the toasted bread slices.
- Spoon the mashed black beans on top of the avocado spread.
- Garnish with red pepper flakes and fresh cilantro, if desired.
This black bean and avocado toast is quick to prepare, healthy, and packed with fiber and healthy fats.
It’s a great breakfast or snack option that’s both satisfying and delicious, offering the perfect balance of textures and flavors.
Black Bean and Zucchini Fritters
These crispy black bean and zucchini fritters are a great way to use up summer zucchini while enjoying a protein-packed meal.
The black beans add richness and flavor, while the zucchini keeps the fritters light and tender. These fritters are perfect for lunch, dinner, or as a fun appetizer.
Ingredients:
- 1 (15 oz) can black beans, rinsed and drained
- 2 medium zucchinis, grated
- 1/4 cup breadcrumbs
- 1 egg
- 1/4 cup fresh parsley, chopped
- 1/2 tsp garlic powder
- 1/4 tsp cumin
- Salt and pepper to taste
- Olive oil for frying
Instructions:
- Grate the zucchinis and squeeze out excess moisture using a clean kitchen towel.
- In a large bowl, combine the black beans, grated zucchini, breadcrumbs, egg, parsley, garlic powder, cumin, salt, and pepper. Mix until well combined.
- Form the mixture into small patties.
- Heat olive oil in a skillet over medium heat. Fry the fritters for 3-4 minutes on each side, until golden brown and crispy.
- Remove from the skillet and drain on paper towels.
These black bean and zucchini fritters are a perfect summer dish that’s crispy on the outside and tender on the inside.
They’re versatile and can be served with a simple yogurt dip, avocado, or a light salad for a complete meal.
Black Bean and Cucumber Tacos
These light and refreshing black bean and cucumber tacos are a perfect choice for a quick summer meal.
The crisp cucumber and creamy avocado paired with hearty black beans create a satisfying and flavorful taco that’s perfect for both vegetarians and meat-eaters alike.
Ingredients:
- 1 (15 oz) can black beans, rinsed and drained
- 1 cucumber, thinly sliced
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 tbsp lime juice
- 1/2 tsp chili powder
- 8 small corn tortillas
- Salt and pepper to taste
Instructions:
- In a small bowl, combine the black beans, cucumber, avocado, red onion, cilantro, lime juice, chili powder, salt, and pepper.
- Warm the corn tortillas on a skillet for a few seconds on each side.
- Spoon the black bean and cucumber mixture onto the tortillas.
- Serve immediately with extra lime wedges and cilantro for garnish.
These tacos are light, healthy, and packed with fresh ingredients.
The black beans add protein and substance, while the cucumber and avocado bring a refreshing coolness to each bite. They’re ideal for a light lunch or dinner during the hot summer months.
Black Bean and Coconut Rice
This flavorful black bean and coconut rice dish is a tropical twist on a classic side.
The creamy coconut milk pairs perfectly with the black beans, creating a savory side dish that complements any grilled meats or vegetarian meals. It’s simple to make but rich in flavor and texture.
Ingredients:
- 1 cup basmati or jasmine rice
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup coconut milk
- 1/2 cup vegetable broth
- 1/4 cup chopped cilantro
- 1 tbsp olive oil
- 1/2 tsp cumin
- Salt and pepper to taste
Instructions:
- In a medium saucepan, heat the olive oil over medium heat. Add the rice and toast for 2-3 minutes.
- Add the coconut milk, vegetable broth, cumin, salt, and pepper. Bring to a simmer.
- Cover the pan and reduce the heat to low. Let the rice cook for 15-20 minutes, or until the liquid is absorbed and the rice is tender.
- Stir in the black beans and cook for an additional 2-3 minutes to heat them through.
- Garnish with chopped cilantro before serving.
This dish is the perfect side for summer meals.
The coconut milk adds a creamy richness to the rice, while the black beans bring heartiness and protein. It pairs wonderfully with grilled veggies, fish, or even a simple salad.
Black Bean and Roasted Corn Salsa
A perfect side or topping for tacos, grilled meats, or chips, this black bean and roasted corn salsa brings together smoky, savory, and sweet flavors.
The roasted corn gives it a smoky depth, while the black beans offer substance and protein. A squeeze of lime and a handful of cilantro add brightness to this versatile salsa.
Ingredients:
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 tbsp olive oil
- 1 lime, juiced
- 1/2 tsp cumin
- Salt and pepper to taste
Instructions:
- Preheat a grill or grill pan to medium-high heat. If using fresh corn, grill the corn until slightly charred, about 7-10 minutes. If using frozen corn, simply thaw it and sauté with olive oil until lightly browned.
- Once the corn is grilled, cut the kernels off the cob and place them in a bowl.
- Add the black beans, red onion, cilantro, lime juice, cumin, salt, and pepper to the corn.
- Mix everything together and serve immediately or chill in the refrigerator for 20 minutes for a fresher taste.
This salsa is wonderfully versatile. It’s great with tortilla chips, as a topping for tacos or grilled chicken, or even as a side for summer picnics.
The roasted corn brings a smokiness that complements the black beans and brightens up any dish.
Black Bean and Sweet Potato Buddha Bowl
This hearty and nutritious black bean and sweet potato Buddha bowl is packed with fiber, protein, and healthy fats.
The combination of roasted sweet potatoes, black beans, and a tangy tahini dressing makes for a satisfying meal that’s both filling and refreshing for summer.
Ingredients:
- 2 medium sweet potatoes, peeled and cubed
- 1 (15 oz) can black beans, rinsed and drained
- 1 tbsp olive oil
- 1 tsp cumin
- 1/2 tsp paprika
- Salt and pepper to taste
- 1 cup cooked quinoa or brown rice
- 1/4 cup tahini
- 1 tbsp lemon juice
- 1 tbsp maple syrup
- 1/4 cup water (more if needed)
- Fresh parsley or cilantro for garnish
Instructions:
- Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, cumin, paprika, salt, and pepper. Spread them on a baking sheet in a single layer.
- Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until tender and golden brown.
- While the sweet potatoes are roasting, prepare the tahini dressing by whisking together tahini, lemon juice, maple syrup, and water. Adjust the water as needed to reach your desired consistency.
- In bowls, layer the cooked quinoa (or rice), black beans, and roasted sweet potatoes.
- Drizzle the tahini dressing over the bowl and garnish with fresh parsley or cilantro.
This Buddha bowl is a perfect summer meal that’s both nourishing and satisfying.
The roasted sweet potatoes add natural sweetness, while the tahini dressing ties everything together with a creamy, savory touch.
Black Bean and Mango Salad with Lime Vinaigrette
This tropical-inspired black bean and mango salad is bursting with fresh flavors.
The combination of sweet mango, savory black beans, and a zesty lime vinaigrette creates a vibrant, refreshing salad that’s perfect for summer picnics, BBQs, or light meals.
Ingredients:
- 1 (15 oz) can black beans, rinsed and drained
- 1 large mango, diced
- 1/2 red bell pepper, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tbsp olive oil
- Juice of 2 limes
- 1 tbsp honey or maple syrup
- Salt and pepper to taste
Instructions:
- In a large bowl, combine the black beans, mango, red bell pepper, red onion, and cilantro.
- In a small bowl, whisk together olive oil, lime juice, honey or maple syrup, salt, and pepper.
- Pour the lime vinaigrette over the salad and toss gently to combine.
- Serve immediately or refrigerate for 20 minutes to let the flavors meld.
This salad is bright, light, and perfect for a summer meal.
The sweet mango and tangy lime vinaigrette pair beautifully with the black beans, making it a unique and refreshing dish that everyone will love.
Black Bean and Avocado Summer Rolls
These fresh and light black bean and avocado summer rolls are a fun, healthy alternative to traditional spring rolls.
Packed with fresh vegetables, black beans, and creamy avocado, they’re perfect for summer gatherings, appetizers, or a light lunch. Paired with a tangy dipping sauce, these rolls are sure to be a hit.
Ingredients:
- 1 (15 oz) can black beans, rinsed and drained
- 1 avocado, sliced
- 1/2 cup shredded carrots
- 1/2 cucumber, julienned
- 1/4 cup fresh cilantro, chopped
- 8 rice paper wrappers
- 1/4 cup soy sauce or tamari
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp honey or maple syrup
Instructions:
- Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds, then lay it flat on a clean surface.
- In the center of the rice paper, layer the black beans, avocado slices, shredded carrots, cucumber, and cilantro.
- Fold in the sides of the rice paper and roll it tightly, like a burrito, to enclose the filling.
- Repeat with the remaining rice paper wrappers and ingredients.
- In a small bowl, mix together soy sauce, rice vinegar, sesame oil, and honey or maple syrup for the dipping sauce.
- Serve the summer rolls with the dipping sauce.
These summer rolls are a perfect light and refreshing meal, filled with vibrant colors and fresh flavors.
The black beans provide a hearty base, while the avocado adds creaminess, and the dipping sauce adds a delightful tang.
Black Bean and Tomato Gazpacho
This chilled black bean and tomato gazpacho is the perfect soup for hot summer days. Packed with fresh tomatoes, black beans, and a blend of refreshing vegetables, it’s a cool, savory treat.
The black beans add protein and richness, while the tomatoes bring juiciness and tang. This dish is light yet filling, perfect for a summer lunch or appetizer.
Ingredients:
- 1 (15 oz) can black beans, rinsed and drained
- 4 medium tomatoes, chopped
- 1 cucumber, peeled and chopped
- 1/2 red onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tbsp lime juice
- 1/2 tsp cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- In a blender or food processor, combine the black beans, tomatoes, cucumber, red onion, bell pepper, garlic, olive oil, red wine vinegar, lime juice, cumin, salt, and pepper.
- Blend until smooth or to your desired consistency.
- Chill the soup in the refrigerator for at least 1 hour to allow the flavors to meld together.
- Serve chilled, garnished with fresh cilantro.
This gazpacho is an excellent way to enjoy a cold, refreshing meal packed with summer flavors.
The black beans provide depth and texture, while the fresh vegetables keep it light and hydrating.
Black Bean and Sweet Corn Tostadas
These crunchy black bean and sweet corn tostadas are a great option for a quick and tasty summer dinner.
The combination of crispy tostada shells, seasoned black beans, and sweet corn is both flavorful and satisfying. Topped with fresh avocado, lettuce, and salsa, they make for a delicious, light meal.
Ingredients:
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 1 tbsp olive oil
- 1 tsp cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
- 4 tostada shells
- 1 avocado, sliced
- 1/2 cup lettuce, shredded
- Salsa for topping
Instructions:
- Heat olive oil in a skillet over medium heat. Add the black beans, corn, cumin, chili powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until heated through.
- While the beans and corn cook, warm the tostada shells in the oven or on a dry skillet for 2-3 minutes.
- To assemble, spread the black bean and corn mixture on each tostada shell. Top with fresh avocado slices, shredded lettuce, and a spoonful of salsa.
- Serve immediately for a crunchy, satisfying meal.
These tostadas are simple yet full of flavor, making them a perfect dish for a casual summer dinner.
The crisp tostada shells are balanced by the hearty black beans and sweet corn, and the fresh toppings add a cool, crunchy contrast.
Black Bean and Chipotle Stuffed Peppers
These black bean and chipotle stuffed peppers are a smoky, flavorful dish that’s perfect for summer.
The black beans, quinoa, and chipotle seasoning create a hearty filling that’s packed with flavor, while the bell peppers provide a sweet and crunchy base. This dish is easy to prepare and makes for a wholesome, satisfying meal.
Ingredients:
- 4 large bell peppers, tops cut off and seeds removed
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup cooked quinoa
- 1 chipotle pepper in adobo sauce, minced
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1/2 cup shredded cheese (optional)
- Fresh cilantro for garnish
Instructions:
- Preheat the oven to 375°F (190°C). Place the bell peppers in a baking dish, standing up.
- In a large bowl, combine the black beans, cooked quinoa, chipotle pepper, cumin, smoked paprika, salt, and pepper. Mix well.
- Stuff the bell peppers with the black bean and quinoa mixture, packing the filling in tightly.
- If using cheese, sprinkle the shredded cheese on top of each stuffed pepper.
- Cover the baking dish with foil and bake for 25-30 minutes, until the peppers are tender.
- Garnish with fresh cilantro before serving.
These stuffed peppers are hearty, smoky, and packed with flavor.
The black beans and quinoa make for a filling, protein-packed filling, while the chipotle adds a nice smoky heat. They’re perfect for a family dinner or meal prep.
