23+ Delicious Summer Kidney Bean Recipes for a Healthy and Refreshing Season

Summer is the perfect time to embrace light, refreshing meals packed with flavor and nutrition.

When the weather heats up, you’ll want dishes that are both satisfying and easy to prepare—something you can enjoy without spending too much time in a hot kitchen.

That’s where kidney beans come in!

These little legumes are incredibly versatile, packed with protein, fiber, and other essential nutrients, making them a perfect addition to your summer meals.

Whether you’re preparing a fresh salad, a hearty bowl, or a zesty salsa, kidney beans can easily complement the vibrant flavors of summer produce.

In this article, we’ve gathered 23+ delicious summer kidney bean recipes that will help you get creative with your meals.

These dishes range from cool salads and chilled soups to hearty wraps and satisfying grain bowls, all designed to keep you nourished and energized during the hottest months of the year.

23+ Delicious Summer Kidney Bean Recipes for a Healthy and Refreshing Season

Kidney beans are a summertime powerhouse that should not be overlooked.

Not only are they packed with nutrients, but they also offer endless possibilities for creating refreshing, flavorful dishes.

From light and crisp salads to hearty grain bowls and savory dips, these 23+ summer kidney bean recipes are sure to become favorites at your summer gatherings or your weekday meals.

As you explore these delicious kidney bean dishes, don’t be afraid to experiment with flavors and add your own personal twist.

Whether you’re looking for something light and tangy, savory and satisfying, or sweet and refreshing, there’s a kidney bean recipe here to match every craving.

Chilled Kidney Bean & Avocado Salad

This vibrant, protein-packed salad is a perfect no-cook meal for hot summer days.

Combining creamy avocado, hearty kidney beans, and crisp vegetables, it offers a refreshing crunch and rich flavor in every bite. It’s not just healthy—it’s satisfying and incredibly easy to throw together.

Ingredients:

• 1 can (15 oz) red kidney beans, drained and rinsed
• 1 ripe avocado, diced
• 1 small cucumber, diced
• 1/2 red onion, finely chopped
• 1/2 cup cherry tomatoes, halved
• Juice of 1 lime
• 2 tbsp olive oil
• 2 tbsp chopped fresh cilantro
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the kidney beans, avocado, cucumber, onion, and cherry tomatoes.
2. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
3. Pour the dressing over the bean mixture and toss gently to combine.
4. Sprinkle with fresh cilantro.
5. Chill in the refrigerator for at least 20 minutes before serving.

This salad bursts with summery brightness and is a perfect side or light main dish.

The avocado adds creaminess that contrasts beautifully with the crunchy vegetables. Serve it with grilled chicken or enjoy it on its own for a simple, wholesome meal.

Spicy Kidney Bean Lettuce Wraps

These kidney bean lettuce wraps are a zesty twist on the classic taco.

Packed with smoky spices and fresh toppings, they’re light, colorful, and easy to eat with your hands—ideal for backyard gatherings or quick summer lunches.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp chili flakes (optional for heat)
• Salt and pepper to taste
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 cup diced bell pepper
• 1/4 cup fresh cilantro, chopped
• 1 head of butter lettuce or romaine, separated into leaves

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté the onion for 3–4 minutes until translucent.
2. Add garlic and cook for another minute.
3. Stir in kidney beans, paprika, cumin, chili flakes, salt, and pepper. Cook for 5 minutes, gently mashing some of the beans.
4. Add corn and bell pepper, cooking just until heated through.
5. Remove from heat and stir in fresh cilantro.
6. Spoon the mixture into individual lettuce leaves and serve immediately.

These wraps are not only light and portable but packed with flavor.

They’re a low-carb alternative to tacos and make a great base for adding avocado, salsa, or a squeeze of lime. Great for entertaining or meal-prepping healthy lunches.

Kidney Bean & Mango Quinoa Bowl

This colorful quinoa bowl blends sweet and savory with tropical mango, hearty kidney beans, and zesty lime vinaigrette.

It’s refreshing, filling, and perfect for warm weather picnics, BBQ sides, or a standalone lunch.

Ingredients:

• 1/2 cup uncooked quinoa
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 ripe mango, peeled and diced
• 1/2 red bell pepper, diced
• 2 green onions, sliced
• 1/4 cup chopped fresh parsley or cilantro
• Juice of 1 lime
• 2 tbsp olive oil
• Salt and black pepper to taste

Instructions:

1. Cook the quinoa according to package instructions. Let it cool completely.
2. In a large mixing bowl, combine the cooled quinoa, kidney beans, mango, bell pepper, and green onions.
3. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
4. Pour the dressing over the salad and toss to combine.
5. Garnish with fresh herbs and serve chilled or at room temperature.

This bowl is a beautiful balance of protein, fiber, and fruity freshness.

The mango adds a juicy sweetness that pairs perfectly with the nutty quinoa and mild kidney beans. It’s vibrant, healthy, and travels well—making it a summer staple you’ll return to all season long.

Kidney Bean & Corn Summer Salsa

This vibrant, chunky salsa is a bold mix of sweet corn, tender kidney beans, and juicy tomatoes, seasoned with lime and fresh herbs.

It’s more than just a dip—this salsa doubles as a topping for grilled proteins or a colorful side for tacos and wraps.

Ingredients:

• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup corn kernels (fresh, canned, or thawed frozen)
• 2 medium tomatoes, diced
• 1/2 red onion, finely chopped
• 1 small jalapeño, deseeded and minced
• Juice of 1 lime
• 2 tbsp olive oil
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

Instructions:

1. In a mixing bowl, combine kidney beans, corn, tomatoes, red onion, and jalapeño.
2. In a separate small bowl, whisk together lime juice, olive oil, salt, and pepper.
3. Pour the dressing over the salsa and mix well.
4. Stir in fresh cilantro.
5. Refrigerate for 30 minutes before serving for best flavor.

This salsa is a refreshing burst of summer with a little kick of heat and plenty of texture.

It’s great with tortilla chips, spooned over grilled chicken or fish, or served as a colorful salad at potlucks and BBQs.

Summer Kidney Bean Pasta Salad

A hearty take on the classic summer pasta salad, this version incorporates protein-rich kidney beans, crunchy veggies, and a tangy vinaigrette.

It’s an easy make-ahead dish perfect for picnics, potlucks, or weekday lunches.

Ingredients:

• 2 cups cooked pasta (rotini or bowtie work well)
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup diced cucumber
• 1/2 cup halved cherry tomatoes
• 1/2 cup diced red bell pepper
• 1/4 cup red onion, thinly sliced
• 1/4 cup black olives, sliced
• 1/4 cup chopped parsley
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine pasta, kidney beans, cucumber, tomatoes, bell pepper, onion, and olives.
2. In a small jar or bowl, mix olive oil, red wine vinegar, Dijon mustard, salt, and pepper. Shake or whisk until emulsified.
3. Pour dressing over salad and toss to coat.
4. Stir in chopped parsley and chill for at least 1 hour before serving.

This pasta salad is a crowd-pleaser, with a balanced mix of textures and flavors.

The kidney beans add substance, making it more filling than typical pasta salads. It’s perfect cold, making it an ideal dish for hot days and outdoor meals.

Grilled Veggie & Kidney Bean Tacos

These tacos combine grilled summer vegetables with seasoned kidney beans for a smoky, plant-based meal bursting with flavor and color.

They’re easy to customize and even easier to love.

Ingredients:

• 1 can (15 oz) kidney beans, drained and rinsed
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 red onion, sliced
• 1 tbsp olive oil
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 6 small corn or flour tortillas
• Optional toppings: avocado slices, salsa, fresh cilantro, lime wedges

Instructions:

1. Preheat grill or grill pan to medium heat.
2. Toss zucchini, bell pepper, and onion with olive oil, cumin, paprika, salt, and pepper.
3. Grill vegetables until charred and tender, about 5–7 minutes.
4. In a small pan, warm kidney beans and season with a pinch of salt and additional paprika, if desired.
5. Warm tortillas and fill each with kidney beans and grilled vegetables.
6. Add optional toppings and serve immediately.

These tacos are smoky, satisfying, and incredibly versatile.

The grilled veggies bring out summer’s best flavors, while the kidney beans provide substance and nutrition. Perfect for meatless Mondays or any summer night you want something fast and fresh.

Kidney Bean & Watermelon Feta Salad

This refreshing, light salad combines the sweetness of watermelon, the creaminess of feta, and the heartiness of kidney beans.

It’s perfect for hot days when you want something sweet, savory, and hydrating all in one.

Ingredients:

• 1 can (15 oz) kidney beans, drained and rinsed
• 2 cups watermelon, cubed
• 1/2 cup crumbled feta cheese
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh mint, chopped
• Juice of 1 lime
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine kidney beans, watermelon, feta, red onion, and mint.
2. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
3. Drizzle dressing over the salad and gently toss to combine.
4. Serve chilled for a refreshing side dish or light meal.

This salad is a perfect balance of flavors—sweet, savory, tangy, and refreshing.

It’s a great addition to summer BBQs, picnics, or just a quick lunch when you need something light yet filling.

Kidney Bean & Sweet Potato Tacos

These hearty tacos feature roasted sweet potatoes paired with kidney beans for a satisfying vegetarian option.

Spiced with cumin and chili powder, they’re bursting with flavor and perfect for a summer taco night.

Ingredients:

• 1 medium sweet potato, peeled and cubed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 tbsp olive oil
• 1/2 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 6 small corn or flour tortillas
• Optional toppings: sour cream, avocado, cilantro, lime wedges

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss sweet potato cubes with olive oil, cumin, chili powder, salt, and pepper. Roast for 20–25 minutes, or until tender and lightly browned.
3. While sweet potatoes roast, warm the kidney beans in a pan over medium heat for 5 minutes.
4. Warm tortillas and fill each with roasted sweet potatoes and kidney beans.
5. Add optional toppings and serve immediately.

These tacos are rich, satisfying, and packed with nutrients.

The sweetness of the roasted sweet potatoes complements the earthy beans, and the toppings add a creamy and zesty finish. A great meal for meatless days or summer taco nights.

Kidney Bean & Pesto Grilled Veggie Skewers

These skewers combine hearty kidney beans with grilled veggies and a bright, basil pesto for a smoky, Mediterranean-inspired dish.

Perfect for grilling season, these skewers are great as a side or light meal.

Ingredients:

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

Instructions:

1. Preheat the grill to medium heat.
2. Thread kidney beans, zucchini, bell pepper, and onion onto skewers.
3. Brush the vegetables and beans with olive oil and season with salt and pepper.
4. Grill the skewers for 5–7 minutes, turning occasionally until the vegetables are tender and lightly charred.
5. Remove from the grill and drizzle with fresh pesto. Serve immediately.

These skewers are a deliciously smoky and fresh summer dish.

The kidney beans are a surprising, hearty addition that pairs perfectly with the grilled veggies and fragrant pesto. They’re perfect for BBQs or a light dinner alongside a fresh salad.

Kidney Bean & Cucumber Mint Tabbouleh

This twist on a classic tabbouleh incorporates kidney beans, adding extra protein and fiber while maintaining the fresh, zesty flavors of summer.

It’s a perfect dish to serve as a light salad or as a refreshing side to grilled meats.

Ingredients:

• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup cooked bulgur wheat (or couscous)
• 1 cup cucumber, diced
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• Juice of 1 lemon
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine kidney beans, cooked bulgur, cucumber, parsley, and mint.
2. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
3. Pour the dressing over the salad and toss everything together until well coated.
4. Chill for 30 minutes to let the flavors meld before serving.

This tabbouleh is light, refreshing, and filled with vibrant summer flavors.

The kidney beans bring heartiness to the dish, making it a satisfying option for a summer lunch or side salad. It pairs wonderfully with grilled chicken or falafel.

Grilled Kidney Bean & Pineapple Skewers

These sweet and savory skewers are an unexpected combination of caramelized pineapple and smoky grilled kidney beans.

The tropical flavors are paired with a zesty marinade, making them an ideal option for summer barbecues or casual cookouts.

Ingredients:

• 1 can (15 oz) kidney beans, drained and rinsed
• 1/2 pineapple, peeled and cut into chunks
• 1 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp honey
• 1/2 tsp garlic powder
• 1/2 tsp ginger powder
• Salt and pepper to taste
• Wooden skewers, soaked in water for 30 minutes

Instructions:

1. In a small bowl, whisk together olive oil, soy sauce, honey, garlic powder, ginger powder, salt, and pepper.
2. Thread kidney beans and pineapple chunks onto the skewers, alternating between the two.
3. Brush the skewers with the marinade and let them sit for 10–15 minutes to absorb the flavors.
4. Preheat the grill to medium heat and cook the skewers for 5–7 minutes, turning occasionally, until the pineapple is slightly caramelized and the beans are warmed through.
5. Serve immediately, garnished with fresh herbs if desired.

These skewers are the perfect balance of sweet and savory.

The grilled pineapple adds a smoky sweetness that contrasts beautifully with the kidney beans, making them a hit at any summer gathering. Serve them as an appetizer or main dish alongside rice.

Kidney Bean & Roasted Pepper Gazpacho

This cold, refreshing soup is ideal for a hot summer day.

The kidney beans add a creamy texture, while the roasted peppers provide a smoky depth, making this gazpacho a unique twist on the classic Spanish cold soup.

Ingredients:

• 1 can (15 oz) kidney beans, drained and rinsed
• 2 red bell peppers, roasted and peeled
• 1 cucumber, peeled and chopped
• 1/2 small red onion, chopped
• 2 tomatoes, chopped
• 2 tbsp red wine vinegar
• 2 tbsp olive oil
• 1 garlic clove
• 1 tsp ground cumin
• Salt and pepper to taste
• Fresh basil or cilantro for garnish

Instructions:

1. In a blender or food processor, combine kidney beans, roasted bell peppers, cucumber, onion, tomatoes, vinegar, olive oil, garlic, cumin, salt, and pepper.
2. Blend until smooth, adding a little water if necessary to reach your desired consistency.
3. Chill the soup for at least 2 hours to allow the flavors to meld.
4. Serve the gazpacho cold, garnished with fresh herbs.

This gazpacho is perfect for cooling down on a hot summer day.

The kidney beans add creaminess, while the roasted peppers bring a smoky depth to the soup. Serve it with a side of crusty bread for a light, refreshing meal.

Kidney Bean & Zucchini Fritters

These crispy, golden fritters are packed with protein from kidney beans and loaded with the fresh flavors of zucchini.

They’re perfect as a snack, appetizer, or light summer dinner, and can be served with a cool yogurt dip or salsa for extra flavor.

Ingredients:

• 1 can (15 oz) kidney beans, drained and mashed
• 1 medium zucchini, grated
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten
• 1 clove garlic, minced
• 1/2 tsp dried oregano
• Salt and pepper to taste
• Olive oil for frying
• Optional: Greek yogurt or salsa for dipping

Instructions:

1. In a large bowl, combine the mashed kidney beans, grated zucchini, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and pepper. Mix well until all ingredients are evenly incorporated.
2. Shape the mixture into small patties.
3. Heat olive oil in a skillet over medium heat. Fry the patties for 3–4 minutes per side, or until golden brown and crispy.
4. Remove from the skillet and place on paper towels to drain excess oil.
5. Serve with Greek yogurt or salsa for dipping.

These fritters are crispy on the outside and tender on the inside, making them a satisfying treat. The kidney beans add substance while the zucchini keeps them light and refreshing.

They make a great addition to a summer brunch or light dinner.

Kidney Bean & Grilled Peach Salad

This sweet and savory salad combines grilled peaches, kidney beans, and a tangy balsamic glaze for a unique, summery twist.

It’s the perfect dish to bring to a barbecue or to serve on a warm evening when you’re craving something fresh and satisfying.

Ingredients:

• 1 can (15 oz) kidney beans, drained and rinsed
• 2 ripe peaches, halved and pitted
• 1 tbsp olive oil
• 1 tsp honey
• 2 cups mixed greens (arugula, spinach, or lettuce)
• 1/4 cup crumbled goat cheese or feta
• 1/4 cup chopped walnuts (optional)
• 2 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Preheat your grill or grill pan to medium heat.
2. Brush the peach halves with olive oil and grill for 2–3 minutes per side until grill marks appear and the peaches are softened.
3. While the peaches are grilling, combine kidney beans, mixed greens, goat cheese, and walnuts in a large salad bowl.
4. Drizzle balsamic vinegar and honey over the salad, tossing gently to combine.
5. Once the peaches are grilled, slice them and add them to the salad.
6. Season with salt and pepper to taste and serve immediately.

This salad beautifully blends the sweetness of grilled peaches with the heartiness of kidney beans.

The balsamic vinegar adds a tangy depth, making this a delightful and unexpected summer salad. It’s light but filling, perfect for a summer lunch or as a side dish at your next gathering.

Kidney Bean & Avocado Breakfast Burrito

This hearty breakfast burrito is a great way to start your day with protein-rich kidney beans, creamy avocado, and a kick of salsa.

It’s filling, flavorful, and can be easily customized with your favorite breakfast ingredients.

Ingredients:

• 1 can (15 oz) kidney beans, drained and rinsed
• 2 large eggs
• 1/2 avocado, sliced
• 1/4 cup shredded cheddar or mozzarella cheese
• 1 small tomato, diced
• 1/4 cup salsa
• 1 tbsp olive oil
• 2 large whole wheat or flour tortillas
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat.
2. Crack the eggs into the skillet and scramble until fully cooked. Season with salt and pepper.
3. While the eggs are cooking, heat the kidney beans in another pan over medium heat for 3–4 minutes.
4. Warm the tortillas in a dry skillet or microwave for 10-15 seconds.
5. Assemble the burritos by placing scrambled eggs, kidney beans, avocado slices, shredded cheese, diced tomato, and salsa on each tortilla.
6. Roll up the tortillas tightly, folding in the sides as you go, to create a burrito.
7. Serve immediately, or wrap in foil to take on the go.

This breakfast burrito is the perfect blend of creamy, savory, and spicy flavors.

The kidney beans provide long-lasting energy, while the avocado adds a satisfying creaminess. It’s a great way to enjoy kidney beans in a breakfast-friendly format!

Kidney Bean & Mango Summer Salad

This vibrant, tropical-inspired salad combines the sweetness of ripe mango with the earthy goodness of kidney beans.

Tossed in a light lime dressing, it’s a perfect dish for a summer picnic or BBQ, offering a refreshing contrast to heavier fare.

Ingredients:

• 1 can (15 oz) kidney beans, drained and rinsed
• 2 ripe mangoes, peeled and diced
• 1/2 red bell pepper, finely chopped
• 1/4 red onion, finely diced
• 1/4 cup chopped cilantro
• Juice of 1 lime
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine kidney beans, mango, red bell pepper, red onion, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Chill for 30 minutes before serving for the best flavor.

This salad is a tropical treat, balancing the sweetness of mango with the savory, hearty texture of kidney beans.

It’s an excellent side dish or light main course, especially on hot summer days.

Kidney Bean & Roasted Beet Summer Slaw

A twist on classic coleslaw, this recipe uses kidney beans and roasted beets for an earthy, filling take on the traditional salad.

The vibrant colors and crunch of cabbage add visual appeal and texture, making this a great dish for summer potlucks or barbecues.

Ingredients:

• 1 can (15 oz) kidney beans, drained and rinsed
• 2 medium beets, roasted and diced
• 2 cups shredded cabbage (green or purple)
• 1/4 cup grated carrots
• 2 tbsp apple cider vinegar
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• 1/2 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Wrap the beets in foil and roast for 40–45 minutes or until tender. Peel and dice them once cooled.
2. In a large bowl, combine kidney beans, roasted beets, shredded cabbage, and grated carrots.
3. In a small bowl, whisk together apple cider vinegar, olive oil, Dijon mustard, honey, salt, and pepper.
4. Pour the dressing over the slaw and toss everything together.
5. Let it sit in the fridge for 30 minutes before serving to allow the flavors to blend.

This slaw is a fresh, colorful addition to any summer meal.

The earthy sweetness of roasted beets and kidney beans makes it a filling and nutrient-packed side dish. It’s perfect for serving alongside grilled meats or as a vegetarian main.

Kidney Bean & Lemon Herb Quinoa Bowl

A light, refreshing quinoa bowl with kidney beans, cucumber, and a zesty lemon-herb dressing, this dish is ideal for a healthy summer lunch or dinner.

The combination of protein-rich kidney beans and quinoa will keep you full and energized, while the fresh vegetables and herbs add a burst of flavor.

Ingredients:

• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup cooked quinoa
• 1 cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• Juice of 1 lemon
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine cooked quinoa, kidney beans, cucumber, tomatoes, red onion, and parsley.
2. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
3. Drizzle the dressing over the quinoa mixture and toss gently to combine.
4. Serve immediately, or refrigerate for 30 minutes to enhance the flavors.

This quinoa bowl is light yet filling, perfect for a quick lunch or a refreshing dinner.

The zesty lemon dressing brings everything together, making this a clean, nutritious meal for warm weather.

Kidney Bean & Avocado Summer Pasta Salad

This chilled pasta salad is full of fresh, summer ingredients and packed with protein.

The creamy avocado pairs perfectly with the hearty kidney beans, making this a satisfying and nutritious option for a summer meal or side dish.

Ingredients:

• 1 can (15 oz) kidney beans, drained and rinsed
• 2 cups cooked pasta (short pasta like penne or rotini works best)
• 1 ripe avocado, diced
• 1/2 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• 1/4 tsp garlic powder
• Fresh parsley for garnish

Instructions:

1. In a large bowl, combine kidney beans, cooked pasta, avocado, cucumber, red onion, and cherry tomatoes.
2. In a small bowl, whisk together olive oil, lemon juice, garlic powder, salt, and pepper.
3. Pour the dressing over the pasta salad and toss gently to coat.
4. Garnish with fresh parsley and chill for at least 30 minutes before serving for the best flavor.

This pasta salad is a great addition to any summer BBQ or potluck.

The kidney beans add substance, while the creamy avocado and fresh veggies provide a delightful contrast. It’s light, satisfying, and perfect for warm weather!

Kidney Bean & Corn Salsa

This vibrant and zesty salsa combines kidney beans with sweet corn for a colorful twist on the traditional salsa.

It’s perfect as a dip with tortilla chips or as a topping for grilled chicken, fish, or tacos.

Ingredients:

• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup fresh or frozen corn kernels (thawed if frozen)
• 1 small red bell pepper, finely chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 1 tbsp olive oil
• 1/2 tsp cumin
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine kidney beans, corn, red bell pepper, red onion, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
3. Pour the dressing over the salsa and toss gently to combine.
4. Chill for 30 minutes before serving to allow the flavors to meld.

This kidney bean and corn salsa is a delightful and healthy dip that’s full of flavor.

The combination of creamy beans and sweet corn adds a refreshing twist to the classic salsa. Perfect for summer gatherings and snacks!

Kidney Bean & Cucumber Chilled Soup

A light, cooling soup that’s perfect for summer, this kidney bean and cucumber soup is fresh and hydrating.

Blended with yogurt and herbs, it’s a deliciously creamy yet refreshing dish for a hot day.

Ingredients:

• 1 can (15 oz) kidney beans, drained and rinsed
• 1 large cucumber, peeled and chopped
• 1/2 cup plain Greek yogurt
• 2 tbsp fresh dill, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste
• 1/2 cup cold water (or vegetable broth)

Instructions:

1. In a blender or food processor, combine kidney beans, cucumber, Greek yogurt, dill, olive oil, lemon juice, garlic, salt, and pepper.
2. Add cold water (or vegetable broth) and blend until smooth and creamy.
3. Taste and adjust seasoning if needed. If the soup is too thick, add more water to reach your desired consistency.
4. Chill the soup in the fridge for at least 1 hour before serving.
5. Serve chilled, garnished with extra dill or a drizzle of olive oil.

This chilled soup is ultra-refreshing and perfect for hot summer days.

The creamy texture from the kidney beans and yogurt makes it feel indulgent, while the cucumber and dill provide a crisp, cooling flavor. It’s a great option for a light lunch or as a starter to a summer dinner.