Summer Three Bean Salad

May 31, 2019 16 Comments

Summer is so great for picnics, potlucks and outdoor get togethers. I live for it. Light salads are the perfect thing to serve, especially ones that have no mayo so that they keep better in the heat. Let me tell you, this summer three bean salad fits the bill perfectly. The beans make it hearty and satisfying, but it really is light and refreshing with the lemon juice dressing. Best of all, it is so simple and quick to make!

First, I roasted the corn and cherry tomatoes. A dash of olive oil, some salt and pepper were all it took to flavor them before they went into the oven for 10 minutes.
Then I just tossed the roasted corn and tomatoes with lots of black beans, kidney beans and white beans. The final touch was to stir in fresh basil and the juice of two lemons. I let it sit in the refrigerator to chill for an hour to really let the flavors marry.

That was all there was to this yummy, summer perfect salad! It packs really well and easily for summer road trips, parties, beach trips, you name it. Hope you all love it, too! xoxo

Summer Three Bean Salad
Summer Three Bean Salad
5 from 1 vote
Summer Three Bean Salad
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Summer Three Bean Salad
Prep Time
10 mins
Cook Time
10 mins
Chilling Time
1 hr
 

This is such a refreshing and light summer three bean salad packed with roasted corn, cherry tomatoes, basil and lemon dressing!

Course: Appetizer
Cuisine: American
Keyword: Salad, Summer Three Bean Salad
Servings: 6
Calories: 183 kcal
Author: Jeanie and Lulu’s Kitchen
Ingredients
  • 1 ear corn cut from the cob
  • 12 whole cherry tomatoes halved
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 dash olive oil
  • 1 can white beans 15 ounces, drained and rinsed
  • 1 can kidney beans 15 ounces, drained and rinsed
  • 1 can black beans 15 ounces, drained and rinsed
  • 3 large basil leaves torn into small pieces
  • 2 whole lemons juiced
Instructions

  1. Pre-heat the oven to 350. Get out a baking dish and combine the corn kernels, tomato halves, salt, pepper and olive oil in it. Stir it all together thoroughly, then let them roast in the oven for 10 minutes. When they are done, combine them in a large bowl with the remaining ingredients. Toss the salad together thoroughly, then let chill for an hour at least in the refrigerator. Serve and enjoy!

Nutrition Facts
Summer Three Bean Salad
Amount Per Serving (1 serving)
Calories 183
% Daily Value*
Sodium 228mg10%
Potassium 705mg20%
Carbohydrates 36.9g12%
Fiber 10g42%
Sugar 3.8g4%
Protein 11.4g23%
Calcium 60mg6%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.
This is such a refreshing and light summer three bean salad packed with roasted corn, cherry tomatoes, basil and lemon dressing! #salad #beans #summer #summerthreebeansalad #jeanieandluluskitchen

16 thoughts on “Summer Three Bean Salad”

  7. What a delicious, nutritious, and refreshing summer meal!! I’ve made a variation of this in the past, usually cheating with a random store bought italian dressing or something. but i’m inspired to try this one out now!

  8. Oooh, I’m always looking for new Summer fun recipes!!! This looks so delicious! I’m definitely pinning for later!

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5 from 1 vote (1 rating without comment)