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