Bean Side Dishes for Summer

Round out your summer meals with a variety of bean side dishes including chilled bean salads, black beans and rice, succotash, and home-style lima beans.

  • Summer Beans with Preserved Lemon, Almonds, and Rosemary
    Lisa Romerein

    Summer Beans with Preserved Lemon, Almonds, and Rosemary

    Use green, yellow or purple beans, or a combination of all three, and serve at room temperature or chilled for a summery salad.
  • Fresh Lima Beans
    Photo: John Autry; Styling: Cindy Barr

    Fresh Lima Beans

    Update fresh lima beans with the addition of tomatoes and kalamata olives and tossing in a red wine vinaigrette.
  • Three-Bean Salad
    Photo: James Baigrie

    Three-Bean Salad

    Cannellini beans, kidney beans and chickpeas star in this easy bean salad that’s flavored with a tangy fresh herb and lemon vinaigrette.
  • Baked Black Beans with Chorizo
    Photo: Levi Brown; Styling: Thom Driver

    Baked Black Beans with Chorizo

    Serve this versatile dish warm or at room temperature as a tasty side to accompany tacos or as a dip with chips.
  • Zesty Three-Bean and Roasted Corn Salad

    Zesty Three-Bean and Roasted Corn Salad

    This southwestern-accented recipe combines canned beans with sweet summer corn and red bell peppers for a colorful side dish.
  • Lemon-Basil Bean Bowl
    Randy Mayor

    Lemon-Basil Bean Bowl

    Lima beans go upscale in this main-dish salad. Paired with green beans, tomatoes, and bacon, and then dressed with a lemon-basil vinaigrette.
  • Black Beans and Coconut-Lime Rice
    Photo: Jennifer Davick; Styling: Missie Neville Crawford

    Black Beans and Coconut-Lime Rice

    Add a tropical touch to black beans and rice with toasted coconut, mango and jalapeño pepper. This hearty bean and rice recipe can serve as either a side dish for grilled chicken or fish, or as a meatless main dish.
  • Lemony Bean Salad
    Photo: Johnny Autry; Styling: Mary Clayton Carl

    Lemony Bean Salad

    A tangy vinaigrette of lemon juice and Dijon mustard dresses this quick side salad of cannellini beans.
  • The New Three-Bean Salad
    Photo: Iain Bagwell; Styling: Randy Mon

    The New Three-Bean Salad

    No canned kidney beans here—this easy three bean salad features green beans, edamame, and chickpeas. The flavors get even better if you make the salad a day ahead.
  • White Bean-and-Asparagus Salad

    White Bean-and-Asparagus Salad

    Combine steamed asparagus, tomatoes, white beans and seasonings, and serve over a bed of mixed greens for a side dish that’s great for summer entertaining.
  • Corn-and-Black-Bean Salad
    Sara Gray

    Corn-and-Black-Bean Salad

    Add flavor to canned black beans and whole kernel corn by stirring in a vinaigrette of olive oil, balsamic vinegar and lime juice, and then adding orange bell pepper, cilantro and jalapeño.
  • Garbanzos Masala
    James Carrier

    Garbanzos Masala

    Transform canned garbanzo beans into an Indian specialty with the addition of garam masala, curry powder, ginger, and cilantro. Stir yogurt into the warm bean mixture, then top with additional yogurt and cilantro.
  • Balsamic Succotash
    Becky Luigart-Stayner

    Balsamic Succotash

    Succotash is a Southern side dish made with lima beans and corn and sometimes chopped bell pepper. This version gets extra flavor from a splash of balsamic vinegar.
  • Butterbeans and Bacon

    Butterbeans and Bacon

    Round out your summer supper with a heaping helping of butterbeans cooked with bacon, onion and tomato and seasoned with a dash of hot sauce.
  • Country Lima Beans
    Becky Luigart-Stayner

    Country Lima Beans

    Cook lima beans the old-fashioned way. Start with dried beans and cook until they’re tender, and add flavor with onion and bacon.

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