As the temperatures rise, there’s nothing quite like a light, refreshing meal to beat the heat. And when it comes to ingredients that scream “summer,” few can rival the humble bean. From green beans and black beans to cannellini and fava, there are countless ways to incorporate these nutritious legumes into your warm-weather cooking repertoire.
In this article, we’ll explore 20 refreshing summer bean recipes that are sure to become new favorites. Whether you’re in the mood for a quick salad or a hearty soup, we’ve got you covered with everything from grilled and roasted options to dips and spreads. So go ahead, fire up your grill or preheat your oven – it’s time to get cooking with these delicious summer bean recipes!
Grilled Green Bean Salad with Lemon Vinaigrette
Elevate your salad game with this refreshing summer recipe, featuring grilled green beans, zesty lemon vinaigrette, and a hint of garlic.
Ingredients:
– 1 pound fresh green beans
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup chopped red onion (optional)
– Salt and pepper to taste
– Fresh parsley leaves for garnish
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush green beans with olive oil, season with salt and pepper. Grill for 3-5 minutes per side, until tender and slightly charred.
3. In a small bowl, whisk together lemon juice, garlic, and a pinch of salt.
4. Toss grilled green beans with red onion (if using), then drizzle with lemon vinaigrette.
5. Garnish with fresh parsley leaves and serve immediately.
Cooking Time: 15-20 minutes
Summer Three-Bean Salad with Fresh Herbs
This refreshing salad is perfect for hot summer days when you need a light and flavorful meal. With the combination of sweet corn, tender beans, and tangy herbs, this dish is sure to become a new favorite.
Ingredients:
– 1 cup cooked black beans
– 1 cup cooked kidney beans
– 1 cup frozen corn kernels, thawed
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 2 tablespoons apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the black beans, kidney beans, and corn kernels.
2. Add the chopped parsley and toss gently to combine.
3. In a small bowl, whisk together the olive oil and apple cider vinegar.
4. Pour the dressing over the bean mixture and toss to coat.
5. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Spicy Black Bean and Corn Salsa
This vibrant salsa combines the natural sweetness of corn with the earthy flavor of black beans, all wrapped up in a spicy package. Perfect for topping tacos, grilled meats, or veggies.
Ingredients:
– 1 cup cooked black beans
– 1 cup frozen corn kernels, thawed
– 1/2 cup diced red bell pepper
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lime juice
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: 1-2 tablespoons chopped fresh cilantro for garnish
Instructions:
1. In a medium bowl, combine black beans, corn kernels, red bell pepper, and jalapeño.
2. Squeeze lime juice over the mixture and stir to combine.
3. Add cumin and season with salt and pepper to taste.
4. Refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled or at room temperature. Garnish with cilantro if desired.
Cooking Time: 10-15 minutes (prep time only)
Garlic Butter Green Beans with Cherry Tomatoes
Elevate your green bean game with this flavorful and colorful side dish that combines the simplicity of blanched green beans, the richness of garlic butter, and the sweetness of cherry tomatoes.
Ingredients:
– 1 pound fresh green beans, trimmed
– 2 tablespoons unsalted butter
– 3 cloves garlic, minced
– 1 cup cherry tomatoes, halved
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Blanch the green beans for 4-5 minutes or until tender. Drain and set aside.
2. In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute or until fragrant.
3. Add the cherry tomatoes to the garlic butter mixture and cook for an additional 2-3 minutes or until they start to release their juices.
4. Toss the cooked green beans with the garlic butter and cherry tomato mixture. Season with salt and pepper to taste.
5. Garnish with fresh parsley leaves, if desired.
Cooking Time: 15-20 minutes
Chilled White Bean and Cucumber Soup
This chilled soup is perfect for hot summer days, combining the creamy texture of cannellini beans with the refreshing crunch of cucumbers. A light and easy-to-make meal that’s sure to please.
Ingredients:
– 1 can (15 oz) cannellini beans, drained and rinsed
– 2 large cucumbers, peeled and chopped
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley or dill, chopped (optional)
Instructions:
1. In a blender or food processor, combine cannellini beans, cucumbers, olive oil, garlic, and lemon juice.
2. Blend until smooth and creamy, stopping to scrape down the sides as needed.
3. Season with salt and pepper to taste.
4. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
5. Serve cold, garnished with chopped parsley or dill if desired.
Cooking Time: 15 minutes (including blending time)
Lemony Chickpea and Green Bean Stir-Fry
Brighten up your mealtime with this vibrant and flavorful stir-fry, bursting with the freshness of lemon and the crunch of green beans. This quick and easy recipe is perfect for a weeknight dinner or a weekend lunch.
Ingredients:
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 cups fresh green beans, trimmed
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
– Optional: chopped fresh parsley or cilantro for garnish
Instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the garlic and cook, stirring constantly, for 1 minute.
3. Add the green beans and cook, stirring occasionally, until tender-crisp (about 5 minutes).
4. Stir in the chickpeas, lemon juice, salt, and pepper.
5. Cook for an additional 2-3 minutes or until heated through.
6. Serve hot, garnished with chopped herbs if desired.
Cooking Time: 15-20 minutes
Fresh Fava Bean and Mint Hummus
This refreshing dip combines the creamy sweetness of fava beans with the cooling freshness of mint, perfect for a light and delicious snack or appetizer.
Ingredients:
– 1 cup cooked fava beans
– 1/4 cup fresh mint leaves
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
– 3 tablespoons olive oil
Instructions:
1. In a blender or food processor, combine fava beans, mint leaves, garlic, lemon juice, and salt.
2. Blend until smooth, stopping to scrape down the sides as needed.
3. With the blender or food processor running, slowly pour in the olive oil.
4. Continue blending until the hummus is creamy and well combined.
Cooking Time: 5 minutes
Serve: Garnish with additional mint leaves and serve with pita bread, vegetables, or crackers. Enjoy!
Summer Bean and Quinoa Stuffed Peppers
This recipe combines the sweetness of roasted peppers with the nutty flavor of quinoa and the freshness of summer beans, creating a delicious and healthy vegetarian dish perfect for warm weather.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked quinoa
– 1 cup mixed summer beans (such as green beans, wax beans, and snap peas)
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: feta cheese or chopped fresh herbs for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a large bowl, combine cooked quinoa, summer beans, onion, garlic, and olive oil. Season with salt and pepper.
4. Stuff each pepper with the quinoa mixture, filling to the top.
5. Place the stuffed peppers in a baking dish and cover with aluminum foil.
6. Bake for 30 minutes, then remove foil and continue baking for an additional 10-15 minutes, until peppers are tender.
Cooking Time: 40-50 minutes
Balsamic Roasted Green Beans and Carrots
Elevate your side dish game with this sweet and tangy recipe that combines the natural sweetness of green beans and carrots with the rich flavor of balsamic glaze.
Ingredients:
– 1 pound fresh green beans, trimmed
– 2 large carrots, peeled and chopped
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup balsamic vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a bowl, toss green beans and carrots with olive oil, garlic, salt, and pepper until well coated.
3. Spread the mixture on a baking sheet in a single layer.
4. Roast for 20-25 minutes or until tender and caramelized.
5. While the vegetables are roasting, reduce balsamic vinegar by half in a small saucepan over medium heat.
6. Remove the vegetables from the oven and toss with reduced balsamic glaze.
7. Serve hot, garnished with fresh parsley if desired.
Cooking Time: 25 minutes
Black Bean and Mango Summer Tacos
A refreshing twist on traditional tacos, these Black Bean and Mango Summer Tacos are perfect for hot summer days. The combination of black beans, sweet mango, and tangy lime creates a flavorful and satisfying meal.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 ripe mango, diced
– 1/2 red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons olive oil
– 1 lime, juiced
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: cilantro, avocado, sour cream
Instructions:
1. In a medium bowl, combine black beans, mango, red onion, and jalapeño.
2. Squeeze lime juice over the mixture and stir to combine.
3. Heat olive oil in a large skillet over medium-high heat. Add the bean-mango mixture and cook for 5-7 minutes, stirring occasionally.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by spooning the bean-mango mixture onto a tortilla and topping with desired toppings.
Cooking Time: 15-20 minutes
Cool and Creamy Cannellini Bean Dip
This refreshing dip is perfect for hot summer days or as a healthy snack any time of the year. With its smooth texture and subtle bean flavor, it’s sure to be a hit with family and friends.
Ingredients:
– 1 (15 ounce) can cannellini beans, drained and rinsed
– 1/2 cup plain Greek yogurt
– 1/4 cup mayonnaise
– 1 tablespoon lemon juice
– 1 minced garlic clove
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. In a blender or food processor, combine cannellini beans, Greek yogurt, mayonnaise, lemon juice, and garlic.
2. Blend until smooth and creamy, stopping to scrape down the sides as needed.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled, garnished with fresh parsley or chives if desired.
Cooking Time: 10 minutes (prep) + 30 minutes (chill)
Grilled Haricots Verts with Garlic and Parmesan
Elevate your vegetable game with this simple yet flavorful recipe that combines the natural sweetness of green beans with the pungency of garlic and the richness of parmesan.
Ingredients:
– 1 pound haricots verts (French green beans)
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Rinse haricots verts under cold water, then pat dry with paper towels.
3. In a small bowl, mix together minced garlic and olive oil.
4. Brush both sides of the green beans with the garlic-oil mixture.
5. Grill green beans for 8-10 minutes, or until tender and slightly charred.
6. Sprinkle Parmesan cheese over the grilled green beans and season with salt and pepper to taste.
7. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Summer Succotash with Lima Beans and Corn
Summer Succotash with Lima Beans and Corn Recipe
Summer succotash, a classic American side dish, gets a fresh twist with the addition of tender lima beans and sweet corn. This recipe is perfect for warm weather gatherings or as a quick weeknight dinner.
Ingredients:
– 1 cup lima beans, frozen and thawed
– 2 cups corn kernels (fresh or frozen)
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1/4 teaspoon paprika
Instructions:
1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the lima beans, corn kernels, salt, pepper, and paprika.
5. Reduce heat to medium-low and simmer, covered, for 10-12 minutes or until the vegetables are tender.
Cooking Time: 15-18 minutes
Zesty Green Bean and Chickpea Salad
This refreshing salad combines the crunch of green beans with the creaminess of chickpeas, all tied together with a zesty lemon-tahini dressing.
Ingredients:
– 1 pound fresh green beans, trimmed
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon tahini
– 1/4 cup olive oil
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Blanch the green beans for 3-5 minutes, or until tender but still crisp.
2. Shock the green beans in an ice bath to stop cooking. Drain and slice into 1-inch pieces.
3. In a medium bowl, whisk together lemon juice, garlic, tahini, salt, and pepper.
4. Add the chickpeas and olive oil to the bowl; stir until well combined.
5. Add the green bean slices to the bowl; toss gently to combine.
6. Taste and adjust seasoning as needed.
7. Garnish with fresh parsley or cilantro leaves, if desired.
Cooking Time: 15 minutes
Warm Butter Bean and Tomato Stew
Cozy up with this comforting and flavorful stew, perfect for a chilly evening. This hearty dish is made with tender butter beans, sweet tomatoes, and aromatic spices that will leave you feeling warm and satisfied.
Ingredients:
– 1 cup dried butter beans, soaked overnight and drained
– 2 cups water or vegetable broth
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium tomatoes, diced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. In a large pot, sauté the onion and garlic in olive oil until softened.
2. Add the soaked butter beans, water or broth, diced tomatoes, cumin, smoked paprika, salt, and pepper.
3. Bring to a boil, then reduce heat and simmer for 45-50 minutes or until the beans are tender.
4. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 45-50 minutes
Fresh Green Bean and Almond Pesto Pasta
This vibrant pasta dish combines the flavors of spring with the creaminess of pesto, making it a perfect choice for a light and satisfying meal. With just a few ingredients, you can create a delicious and nutritious dinner that’s ready in no time.
Ingredients:
– 8 oz pasta of your choice
– 1 lb fresh green beans, trimmed
– 1/4 cup almonds
– 2 cloves garlic, minced
– 1/4 cup freshly made pesto
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente.
2. In a large skillet, sauté green beans in a little water until tender. Season with salt and pepper.
3. Add almonds and garlic to the skillet and cook for 1 minute.
4. Stir in pesto and cooked pasta. Combine well.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Spicy Edamame and Avocado Summer Rolls
Beat the heat with these refreshing summer rolls, packed with spicy edamame, creamy avocado, and crunchy vegetables.
Ingredients:
– 1 cup cooked edamame
– 2 ripe avocados, sliced
– 1/4 cup chopped cilantro
– 1/4 cup chopped scallions
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sriracha sauce
– Salt and pepper to taste
– 8-10 summer roll wrappers
Instructions:
1. In a medium bowl, combine cooked edamame, soy sauce, rice vinegar, and sriracha sauce. Mix well.
2. Lay a summer roll wrapper flat on a clean surface. Arrange about 1/4 cup of the spicy edamame mixture in the center of the wrapper.
3. Add sliced avocado, chopped cilantro, and scallions on top of the edamame.
4. Fold the bottom half of the wrapper up over the filling, then fold in the sides and roll up to form a tight cylinder. Repeat with remaining ingredients.
5. Serve immediately, or store in an airtight container in the refrigerator for up to 24 hours.
Cooking Time: 10-15 minutes
Herbed White Bean and Radish Salad
This refreshing salad combines creamy cannellini beans with peppery radishes and a hint of fresh herbs, perfect for a light and satisfying side dish or lunch.
Ingredients:
– 1 can (15.5 oz) cannellini beans, drained and rinsed
– 2 large radishes, thinly sliced
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 1 tablespoon white wine vinegar
– Salt and pepper to taste
– Optional: 1/4 teaspoon red pepper flakes for added heat
Instructions:
1. In a medium bowl, combine the cannellini beans, radish slices, and chopped parsley.
2. In a small bowl, whisk together the olive oil and white wine vinegar.
3. Pour the dressing over the bean mixture and toss to combine.
4. Season with salt, pepper, and red pepper flakes (if using).
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 10 minutes
Summer Black Bean and Peach Salsa
This refreshing salsa combines the sweetness of peaches with the earthiness of black beans, perfect for a summer gathering or as a topping for your favorite dishes. With its vibrant colors and zesty flavor, it’s sure to be a hit!
Ingredients:
– 1 cup cooked black beans
– 2 ripe peaches, diced
– 1/2 red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lime juice
– 1 teaspoon cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a medium bowl, combine black beans, peaches, red onion, and jalapeño.
2. Squeeze lime juice over the mixture and stir to combine.
3. Sprinkle cumin and season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled or at room temperature, garnished with fresh cilantro leaves if desired.
Cooking Time: 10-15 minutes (prep time only)
Lemony Lentil and Green Bean Bowl
Brighten up your mealtime with this vibrant and nutritious bowl, packed with tender lentils, crisp green beans, and a burst of citrus flavor. This recipe is perfect for a quick and easy weeknight dinner or a healthy lunch.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 pound fresh green beans, trimmed
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
– Optional: chopped fresh parsley or cilantro for garnish
Instructions:
1. Cook the lentils according to package instructions using water or broth.
2. Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Add the green beans to the skillet and cook until tender, about 5 minutes.
4. Stir in the lemon juice and season with salt and pepper to taste.
5. Serve the lentil mixture over the cooked lentils, garnished with chopped parsley or cilantro if desired.
Cooking Time: 20-25 minutes
Summary
Beat the heat this summer with these refreshing bean recipes! From salads to soups, and even tacos and pasta dishes, there’s something for everyone. Try grilling green beans with lemon vinaigrette or making a three-bean salad with fresh herbs. Spice up your meals with spicy black bean and corn salsa or black bean and mango summer tacos. Or, cool down with chilled white bean and cucumber soup or creamy cannellini bean dip. With these 20 recipes, you’ll be enjoying the perfect summer meal in no time!
