29+ Delicious Summer White Bean Recipes to Keep You Cool and Satisfied

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

Whether you’re hosting a barbecue, prepping for a picnic, or just looking for quick and easy dinner ideas, white beans are an excellent addition to your summer menu.

With their creamy texture and versatility, white beans can be used in everything from salads to dips, wraps, and even hearty casseroles.

In this post, we’ve rounded up 29+ summer white bean recipes that are ideal for hot weather, showcasing the versatility of these humble legumes.

From tangy salads that will refresh you on the hottest days to savory dips and delicious sides, you’ll find plenty of ideas to make the most of this nutritious ingredient all summer long.

29+ Delicious Summer White Bean Recipes to Keep You Cool and Satisfied

There you have it—29+ summer white bean recipes to elevate your cooking this season!

Whether you’re looking for a light salad, a filling main dish, or a savory dip for your next gathering, white beans can help you create dishes that are both satisfying and healthy.

They’re easy to incorporate into almost any summer meal and offer the perfect balance of protein, fiber, and flavor.

With these recipes in hand, you can enjoy the versatility and deliciousness of white beans all summer long.

Chilled White Bean and Herb Salad

Bright, refreshing, and packed with fresh herbs, this chilled white bean salad is perfect for hot summer days when you want something light but satisfying.

It’s easy to make ahead and even better after it has marinated in the fridge for a few hours.

Ingredients:

• 2 cans (15 oz each) white beans, drained and rinsed
• 1 small red onion, thinly sliced
• 1 cucumber, diced
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh dill
• 1 tablespoon chopped fresh mint
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the white beans, red onion, cucumber, parsley, dill, and mint.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Refrigerate for at least 1 hour before serving to allow flavors to meld.

This salad is the kind of dish you’ll find yourself reaching for all summer long.

The crisp cucumber and vibrant herbs paired with creamy white beans create a perfect balance of textures and flavors. Serve it at picnics, barbecues, or simply enjoy it on your patio with a glass of chilled white wine.

Grilled Vegetable and White Bean Wraps

When summer’s in full swing, grilling becomes a way of life.

These grilled vegetable and white bean wraps are hearty, colorful, and full of smoky flavors, making them ideal for casual dinners or backyard gatherings.

Ingredients:

• 1 can (15 oz) white beans, drained and mashed slightly
• 1 zucchini, sliced lengthwise
• 1 red bell pepper, quartered
• 1 small eggplant, sliced
• Olive oil for brushing
• Salt and pepper
• 4 large whole wheat tortillas
• 1/4 cup hummus
• 1/4 cup crumbled feta cheese (optional)
• Handful of arugula or spinach

Instructions:

1. Preheat a grill or grill pan over medium-high heat.
2. Brush the vegetables with olive oil and season with salt and pepper.
3. Grill the vegetables until tender and slightly charred, about 2-3 minutes per side.
4. Spread hummus on each tortilla, then layer with mashed white beans, grilled vegetables, feta (if using), and arugula.
5. Roll up the wraps tightly and slice in half to serve.

These wraps are a celebration of summer’s bounty, marrying the creamy richness of white beans with the smoky, caramelized flavors of grilled vegetables.

They’re portable, satisfying, and can easily be customized with your favorite seasonal produce.

Summer Tomato and White Bean Bruschetta

Fresh tomatoes are at their sweetest in summer, and this tomato and white bean bruschetta is a simple yet elegant way to enjoy them.

It’s a fantastic starter for summer dinners or a light lunch on a warm afternoon.

Ingredients:

• 1 baguette, sliced into 1/2-inch thick pieces
• 2 tablespoons olive oil, plus more for brushing
• 2 cloves garlic, halved
• 2 cups cherry tomatoes, halved
• 1 can (15 oz) white beans, drained and rinsed
• 2 tablespoons balsamic vinegar
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Brush baguette slices with olive oil and toast in the oven for 5-7 minutes until golden.
3. Rub each toasted slice with the cut side of a garlic clove.
4. In a bowl, combine cherry tomatoes, white beans, balsamic vinegar, olive oil, basil, salt, and pepper.
5. Spoon the tomato and bean mixture onto the toasted bread just before serving.

Each bite of this bruschetta bursts with the juicy, sun-ripened flavor of tomatoes, while the white beans add a creamy heartiness that makes it more substantial than your typical appetizer.

It’s an easy way to bring a taste of the Mediterranean to your table in the heart of summer.

White Bean and Avocado Summer Toast

Creamy avocado meets hearty white beans in this irresistible toast that’s perfect for breakfast, lunch, or even a light dinner.

It’s vibrant, nutritious, and comes together in minutes — a real lifesaver on sweltering summer days.

Ingredients:

• 1 can (15 oz) white beans, drained and rinsed
• 1 ripe avocado
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1/2 teaspoon chili flakes
• Salt and pepper to taste
• 4 slices of rustic bread, toasted
• Fresh basil leaves, for garnish

Instructions:

1. In a bowl, mash the avocado and white beans together until mostly smooth but slightly chunky.
2. Stir in lemon juice, olive oil, chili flakes, salt, and pepper.
3. Spoon the mixture generously over toasted bread slices.
4. Garnish with fresh basil leaves and a drizzle of olive oil before serving.

This white bean and avocado toast is a delicious and refreshing twist on the classic avocado toast.

The addition of white beans makes it more filling and packed with plant-based protein, keeping you energized without weighing you down during those sunny summer days.

Mediterranean White Bean Pasta Salad

This pasta salad is everything you want for a summer meal: cool, colorful, full of fresh veggies, and hearty enough to be satisfying.

White beans add creaminess and protein, turning a simple side into a standout dish.

Ingredients:

• 8 oz short pasta (like rotini or farfalle)
• 1 can (15 oz) white beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup Kalamata olives, sliced
• 1/4 cup feta cheese, crumbled
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package directions. Drain and rinse under cold water.
2. In a large bowl, combine the pasta, white beans, tomatoes, cucumber, red onion, olives, and feta.
3. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
4. Pour the dressing over the pasta salad and toss to combine.
5. Chill for at least 30 minutes before serving.

This Mediterranean pasta salad bursts with sunny flavors and textures, making it a perfect choice for cookouts, potlucks, or weekday lunches.

The white beans add a creamy counterpoint to the crisp veggies and tangy dressing, ensuring every bite is perfectly balanced.

Summer White Bean Gazpacho

Gazpacho is the ultimate summer soup — cool, refreshing, and packed with garden-fresh flavor.

Adding white beans creates a silkier texture and makes the dish more substantial without sacrificing that light, cooling quality.

Ingredients:

• 1 can (15 oz) white beans, drained and rinsed
• 4 ripe tomatoes, roughly chopped
• 1 cucumber, peeled and chopped
• 1 red bell pepper, chopped
• 1 small red onion, chopped
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 2 tablespoons sherry vinegar (or red wine vinegar)
• Salt and pepper to taste
• Fresh basil or parsley, for garnish

Instructions:

1. In a blender, combine the tomatoes, cucumber, bell pepper, onion, garlic, and white beans.
2. Blend until very smooth.
3. Add the olive oil and vinegar, then blend again.
4. Season with salt and pepper to taste.
5. Chill for at least 2 hours before serving, and garnish with fresh herbs.

This white bean gazpacho is a luxurious twist on the classic, with an ultra-creamy body and a fresh, tangy bite.

It’s cooling, nourishing, and an absolute joy to slurp on those lazy summer afternoons when turning on the stove is just not an option.

White Bean and Corn Summer Tacos

These vibrant tacos are a perfect way to celebrate the flavors of summer.

The combination of white beans and sweet corn creates a hearty yet fresh filling that pairs wonderfully with a tangy lime dressing and crunchy toppings.

Ingredients:

• 1 can (15 oz) white beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1/2 red onion, diced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 8 small corn tortillas
• 1/2 cup diced avocado
• 1/4 cup chopped cilantro
• 2 tablespoons lime juice
• 1/4 cup crumbled queso fresco (optional)

Instructions:

1. In a large skillet, heat a drizzle of olive oil over medium heat. Add the white beans and corn, cooking for 5-7 minutes, stirring occasionally.
2. Stir in the chili powder, cumin, salt, and pepper. Remove from heat.
3. Warm the tortillas in a dry skillet or microwave.
4. To assemble, spoon the white bean and corn mixture onto each tortilla, then top with diced avocado, cilantro, lime juice, and queso fresco if using.
5. Serve with extra lime wedges on the side.

These tacos are the perfect combination of creamy, crunchy, and tangy. They’re light yet filling, with the sweetness of the corn balancing out the savory beans.

It’s a fun, easy meal for summer nights that doesn’t require too much prep.

White Bean and Pesto Stuffed Tomatoes

Juicy, ripe summer tomatoes are the perfect vessel for this fresh and flavorful stuffing of white beans and pesto.

This dish works as a light main or a gorgeous side at any summer meal.

Ingredients:

• 4 large ripe tomatoes
• 1 can (15 oz) white beans, drained and rinsed
• 1/4 cup basil pesto (store-bought or homemade)
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh basil leaves, for garnish

Instructions:

1. Cut off the tops of the tomatoes and carefully scoop out the pulp with a spoon, reserving the flesh for another use or discarding.
2. In a bowl, mash the white beans with the pesto and lemon juice. Season with salt and pepper.
3. Spoon the bean mixture into each tomato, pressing down gently to pack the filling.
4. Garnish with fresh basil leaves and serve chilled or at room temperature.

This recipe is a refreshing way to enjoy tomatoes in the summer.

The creamy, herby white bean stuffing is a lovely contrast to the juicy tomato, creating a dish that is both light and satisfying. It’s a wonderful way to show off seasonal produce while keeping things simple and flavorful.

White Bean and Peach Summer Salad

Sweet and savory come together in this unique and delightful salad.

The white beans complement the natural sweetness of ripe peaches, making it a great dish for picnics or a light lunch during the summer months.

Ingredients:

• 1 can (15 oz) white beans, drained and rinsed
• 2 ripe peaches, sliced
• 1 cup arugula or spinach
• 1/4 cup crumbled goat cheese or feta
• 1/4 cup toasted almonds or walnuts
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the white beans, peaches, and arugula or spinach.
2. Drizzle with olive oil, honey, and balsamic vinegar, then toss to combine.
3. Sprinkle with crumbled cheese and toasted nuts.
4. Season with salt and pepper to taste before serving.

This salad is an unexpected treat, with the sweetness of the peaches adding a burst of flavor that perfectly contrasts the creamy white beans.

The tangy cheese and toasted nuts round out the dish, making it a delightful, nutritious option for warm summer days.

White Bean and Grilled Peach Salad

This salad combines sweet, juicy grilled peaches with hearty white beans for a deliciously unexpected pairing.

The smoky flavor of the grilled fruit contrasts beautifully with the creamy beans, and the fresh greens tie everything together for a refreshing summer dish.

Ingredients:

• 2 ripe peaches, halved and pitted
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups mixed greens (arugula, spinach, or your choice)
• 1/4 cup crumbled blue cheese or feta
• 1/4 cup chopped red onion
• 1 tablespoon olive oil
• 1 tablespoon balsamic glaze
• Salt and pepper to taste

Instructions:

1. Preheat your grill or grill pan over medium heat.
2. Brush the peach halves with olive oil and season with a pinch of salt and pepper.
3. Grill the peaches for 3-4 minutes per side, until grill marks appear and the peaches are tender.
4. Slice the grilled peaches and combine them with the white beans, mixed greens, red onion, and crumbled cheese in a large bowl.
5. Drizzle with balsamic glaze and toss gently to combine.

This salad is the perfect blend of sweet and savory flavors, making it a standout dish for summer gatherings or a light dinner.

The grilled peaches add depth and a smoky note that’s enhanced by the richness of the beans and cheese.

Spicy White Bean and Mango Salad

For something a little bolder, this spicy white bean and mango salad is a fiesta of flavors.

The creamy white beans are paired with the tropical sweetness of mango, while a hint of chili pepper and lime adds a zesty kick that’s perfect for warm summer days.

Ingredients:

• 1 can (15 oz) white beans, drained and rinsed
• 1 ripe mango, diced
• 1/2 red bell pepper, finely chopped
• 1 small red onion, diced
• 1 fresh chili pepper, minced (or 1/2 teaspoon chili flakes)
• Juice of 2 limes
• 2 tablespoons olive oil
• 1/4 cup chopped cilantro
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the white beans, mango, red bell pepper, and red onion.
2. In a small bowl, whisk together the lime juice, olive oil, minced chili pepper, salt, and pepper.
3. Pour the dressing over the salad and toss to coat.
4. Stir in the chopped cilantro and adjust seasoning to taste.

This salad is a perfect combination of sweet, spicy, and tangy flavors, making it an exciting addition to your summer meals.

It works well as a side dish for grilled meats or as a stand-alone light meal on its own.

White Bean and Cucumber Summer Dip

A cool, creamy dip with a refreshing twist, this white bean and cucumber dip is a great snack or appetizer for any summer occasion.

The cucumbers add a crunch while the white beans create a smooth, satisfying base, making it perfect for dipping crackers, veggies, or pita bread.

Ingredients:

• 1 can (15 oz) white beans, drained and rinsed
• 1/2 cucumber, peeled and chopped
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 garlic clove, minced
• Salt and pepper to taste
• Fresh dill or parsley, for garnish

Instructions:

1. In a food processor, combine the white beans, cucumber, tahini, lemon juice, olive oil, and garlic.
2. Process until smooth, scraping down the sides of the bowl as needed.
3. Season with salt and pepper to taste.
4. Transfer the dip to a serving bowl and garnish with fresh dill or parsley.

This dip is light, creamy, and refreshing — a perfect snack for hot summer days when you need something cooling and satisfying.

It’s also a great addition to summer parties and picnics, as it’s easy to make ahead and serve with a variety of dippers.

White Bean and Roasted Red Pepper Dip

This creamy, smoky dip is a crowd-pleaser at any summer gathering.

The sweetness of roasted red peppers blends perfectly with the earthiness of white beans, creating a rich yet refreshing dip that pairs beautifully with crispy pita chips or fresh veggies.

Ingredients:

• 1 can (15 oz) white beans, drained and rinsed
• 1 large roasted red pepper (jarred or homemade)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. In a food processor, combine the white beans, roasted red pepper, olive oil, lemon juice, garlic, and cumin.
2. Process until smooth, scraping down the sides of the bowl as necessary.
3. Season with salt and pepper to taste, and blend again.
4. Transfer to a serving bowl and garnish with fresh parsley.

This dip is an excellent way to bring bold flavors to the table with minimal effort.

The roasted red peppers give the dip a smoky depth, while the white beans add a creamy texture. It’s perfect for dipping and ideal for summer parties.

White Bean and Cucumber Gazpacho

If you’re craving something cool and refreshing on a hot day, this white bean and cucumber gazpacho is an ideal option.

The creamy white beans add body to the traditionally light and tangy cold soup, making it a satisfying and chilled summer dish.

Ingredients:

• 1 can (15 oz) white beans, drained and rinsed
• 2 cucumbers, peeled and chopped
• 2 cups tomato juice
• 1/4 cup red onion, chopped
• 1 clove garlic, minced
• 2 tablespoons red wine vinegar
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil or mint, for garnish

Instructions:

1. In a blender, combine the white beans, cucumbers, tomato juice, red onion, garlic, red wine vinegar, olive oil, and oregano.
2. Blend until smooth, adjusting the seasoning with salt and pepper.
3. Chill the soup in the refrigerator for at least an hour before serving.
4. Garnish with fresh basil or mint and serve cold.

This gazpacho is a refreshing twist on the classic, with the beans adding a creamy texture that makes it both cooling and hearty.

It’s perfect for a light summer lunch or as a starter for a larger meal.

White Bean and Zucchini Fritters

These crispy fritters are a great way to enjoy summer zucchini and white beans in one delicious bite.

The combination of grated zucchini and mashed beans makes for a hearty, savory fritter that’s perfect for a snack, appetizer, or light main course.

Ingredients:

• 1 can (15 oz) white beans, drained and mashed
• 1 medium zucchini, grated
• 1/4 cup all-purpose flour (or chickpea flour for gluten-free)
• 2 eggs
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Olive oil for frying
• Fresh lemon wedges, for serving

Instructions:

1. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture.
2. In a large bowl, combine the mashed white beans, grated zucchini, flour, eggs, garlic powder, salt, and pepper. Stir until well combined.
3. Heat a few tablespoons of olive oil in a skillet over medium heat.
4. Drop spoonfuls of the fritter mixture into the hot skillet, pressing them lightly into patties.
5. Cook the fritters for 3-4 minutes on each side, or until golden brown and crispy.
6. Remove from the skillet and drain on paper towels. Serve with fresh lemon wedges for a burst of brightness.

These fritters are a great way to use up extra zucchini during the summer and make for a tasty, satisfying dish.

The white beans provide a creamy texture, and the crispy exterior offers a perfect contrast. Serve them with a simple yogurt dip or a fresh salad for a complete meal.

White Bean and Tomato Bruschetta

A simple yet delightful twist on the classic bruschetta, this version combines the creaminess of white beans with the fresh, juicy flavors of ripe summer tomatoes.

It’s a perfect appetizer or light snack to enjoy on warm days.

Ingredients:

• 1 can (15 oz) white beans, drained and rinsed
• 1 pint cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 clove garlic, minced
• Salt and pepper to taste
• 1 loaf of baguette, sliced

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toast the baguette slices in the oven for about 5-7 minutes, until golden and crisp.
3. In a bowl, combine the white beans, cherry tomatoes, basil, olive oil, balsamic vinegar, garlic, salt, and pepper. Mix gently.
4. Spoon the tomato and bean mixture onto the toasted bread slices just before serving.

This bruschetta is perfect for any summer gathering or casual meal.

The combination of creamy white beans with the tangy tomatoes and fresh basil is a delightful burst of flavor, and the crispy baguette adds a satisfying crunch.

White Bean and Pesto Stuffed Zucchini Boats

These stuffed zucchini boats are a light, yet filling, dish that showcases fresh summer vegetables and creamy white beans.

The pesto adds a punch of flavor, making this a perfect side or main course.

Ingredients:

• 4 medium zucchinis, halved lengthwise and scooped out
• 1 can (15 oz) white beans, drained and mashed
• 1/4 cup pesto (store-bought or homemade)
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Scoop out the center of each zucchini half to create boats.
3. In a bowl, mix the mashed white beans, pesto, Parmesan cheese, garlic powder, salt, and pepper.
4. Spoon the mixture into the zucchini boats, pressing down slightly to pack the filling.
5. Place the stuffed zucchini on a baking sheet, drizzle with olive oil, and bake for 25-30 minutes, until the zucchini is tender and the top is golden.

These stuffed zucchini boats are a fantastic way to enjoy both summer produce and the creamy texture of white beans.

The pesto elevates the dish, making it a flavorful and satisfying meal that is perfect for light summer dinners.

White Bean and Spinach Summer Risotto

This creamy risotto, made with white beans and spinach, offers a hearty yet fresh meal that’s ideal for summer.

The white beans add richness, while the spinach brings a pop of green, making this dish as nutritious as it is delicious.

Ingredients:

• 1 can (15 oz) white beans, drained and rinsed
• 1 1/2 cups Arborio rice
• 4 cups vegetable broth, kept warm
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Add the Arborio rice and stir for 1-2 minutes until the rice is lightly toasted.
3. Begin adding the warm vegetable broth, one ladle at a time, stirring constantly and allowing the liquid to absorb before adding more. Continue until the rice is creamy and tender (about 20 minutes).
4. Stir in the white beans and spinach, cooking for another 2-3 minutes until the spinach wilts.
5. Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.

This creamy white bean and spinach risotto is a great way to enjoy a rich, comforting dish in the summer months.

The beans add a smooth texture, while the spinach provides a burst of color and nutrients, making this risotto both satisfying and healthy.

White Bean and Lemon Summer Couscous

This refreshing couscous salad with white beans is a perfect side dish or light lunch for summer.

The bright lemon dressing and crisp veggies bring a burst of flavor, while the white beans add protein and creaminess to the dish.

Ingredients:

• 1 can (15 oz) white beans, drained and rinsed
• 1 cup couscous
• 1 cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• Juice of 1 lemon
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Cook the couscous according to package instructions, then fluff with a fork and set aside to cool.
2. In a large bowl, combine the white beans, couscous, cucumber, cherry tomatoes, red onion, and parsley.
3. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
4. Pour the dressing over the couscous mixture and toss gently to combine.

This light and zesty couscous salad is perfect for hot summer days.

The lemon adds a refreshing tang, while the white beans make it satisfying without being heavy. It’s perfect for picnics, potlucks, or even a simple lunch.

White Bean and Zesty Avocado Wraps

These wraps are a quick and easy option for a healthy, light summer meal.

The creamy avocado pairs beautifully with the hearty white beans, and the zesty lime dressing adds an extra kick. This dish is great for lunch or a picnic snack.

Ingredients:

• 1 can (15 oz) white beans, drained and rinsed
• 1 ripe avocado, mashed
• 1 tablespoon lime juice
• 1/4 cup cilantro, chopped
• Salt and pepper to taste
• 4 whole wheat or spinach tortillas
• 1 cup mixed greens or lettuce
• 1/4 cup shredded carrots

Instructions:

1. In a bowl, mash the avocado and white beans together until smooth but slightly chunky. Stir in lime juice, cilantro, salt, and pepper.
2. Lay out the tortillas on a flat surface.
3. Spoon the white bean and avocado mixture evenly onto each tortilla.
4. Top with mixed greens or lettuce and shredded carrots.
5. Roll up the tortillas tightly, slice, and serve immediately.

These wraps are a quick, nutritious, and satisfying meal that’s perfect for a light summer lunch.

The combination of creamy avocado and hearty white beans gives them a deliciously smooth texture, while the fresh greens and shredded carrots add crunch and freshness.

White Bean and Roasted Vegetable Summer Bake

This baked dish combines white beans with a medley of roasted summer vegetables for a hearty, comforting meal that’s light enough for warmer months.

The vegetables add depth of flavor, while the white beans create a creamy base for a perfect baked dish.

Ingredients:

• 1 can (15 oz) white beans, drained and rinsed
• 1 small eggplant, diced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 onion, diced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the eggplant, zucchini, bell pepper, and onion with olive oil, oregano, garlic powder, salt, and pepper. Spread the vegetables in a single layer on a baking sheet.
3. Roast the vegetables for 20-25 minutes, until tender and slightly browned.
4. In a large baking dish, layer the roasted vegetables with the white beans. Top with Parmesan cheese (if using).
5. Bake for an additional 10-15 minutes, until the top is golden and the dish is heated through.

This roasted vegetable and white bean bake is a perfect way to enjoy summer produce while creating a filling dish.

The roasted vegetables add a savory depth of flavor, and the white beans provide creaminess and protein. It’s great for a main dish or served as a side to grilled meats.

White Bean and Shrimp Salad with Lemon Vinaigrette

This light and zesty shrimp and white bean salad is perfect for warm summer days.

The combination of tender shrimp, creamy white beans, and a tangy lemon vinaigrette makes for a refreshing, protein-packed meal that’s great for lunch or dinner.

Ingredients:

• 1 can (15 oz) white beans, drained and rinsed
• 1 lb cooked shrimp, peeled and deveined
• 2 cups mixed salad greens (arugula, spinach, or your choice)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1 tablespoon olive oil
• Juice of 1 lemon
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large bowl, combine the white beans, shrimp, salad greens, cherry tomatoes, and red onion.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
3. Pour the dressing over the salad and toss gently to combine.
4. Garnish with fresh parsley before serving.

This light, flavorful salad combines protein-rich shrimp and white beans with fresh greens and a tangy lemon dressing, making it a satisfying and healthy option for a summer meal.

It’s perfect for a quick lunch or a light dinner on a hot day.

White Bean and Corn Frittata

A frittata is a great way to incorporate seasonal ingredients, and this one with white beans and corn is no exception.

It’s a savory, protein-packed dish that’s perfect for breakfast, brunch, or a light dinner.

Ingredients:

• 1 can (15 oz) white beans, drained and rinsed
• 1 cup fresh or frozen corn kernels
• 6 large eggs
• 1/4 cup milk (dairy or non-dairy)
• 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In an oven-safe skillet, heat the olive oil over medium heat. Add the corn and sauté for 3-4 minutes until slightly golden.
3. In a bowl, whisk together the eggs, milk, cumin, salt, and pepper.
4. Stir the white beans into the skillet with the corn, then pour the egg mixture over the top. Sprinkle with shredded cheese.
5. Transfer the skillet to the oven and bake for 15-20 minutes, or until the eggs are set and the top is lightly golden.
6. Remove from the oven and garnish with fresh cilantro before serving.

This white bean and corn frittata is a savory, filling dish that’s perfect for using up fresh summer produce.

The beans add creaminess, while the corn provides sweetness and crunch. It’s ideal for a leisurely weekend brunch or a quick dinner.

White Bean and Cabbage Summer Slaw

This refreshing summer slaw is a light yet satisfying side dish that pairs well with grilled meats or as a topping for tacos and sandwiches.

The creamy white beans add protein and texture to the tangy cabbage and carrot mix, making it a perfect accompaniment to your summer meals.

Ingredients:

• 1 can (15 oz) white beans, drained and rinsed
• 2 cups shredded cabbage (green or red)
• 1 large carrot, grated
• 1/4 cup apple cider vinegar
• 1 tablespoon Dijon mustard
• 2 tablespoons olive oil
• 1 teaspoon honey or maple syrup
• Salt and pepper to taste
• Fresh dill or parsley, for garnish

Instructions:

1. In a large bowl, combine the shredded cabbage, grated carrot, and white beans.
2. In a small bowl, whisk together the apple cider vinegar, Dijon mustard, olive oil, honey, salt, and pepper to make the dressing.
3. Pour the dressing over the cabbage mixture and toss well to combine.
4. Garnish with fresh dill or parsley before serving.

This white bean and cabbage slaw is a light, crunchy side that’s packed with flavor.

The tangy dressing and creamy white beans create a balanced dish that complements grilled meats, sandwiches, or tacos. It’s an easy and healthy addition to any summer meal.