July has a way of filling the kitchen.
A few tomatoes from the garden. Zucchini from a neighbor who suddenly has more than they can use. Sweet corn from the farmers market. Cucumbers, peppers, herbs, and maybe a squash or two that looked irresistible when you picked them up.
It’s one of the best parts of summer, but it can also lead to the same question: What are we going to do with all of this?
Beans are a simple answer.
With their mild flavor, satisfying texture, and easy pairing with fresh vegetables, beans can help turn summer produce into a full meal. They add plant-based protein, fiber, and staying power to dishes that might otherwise feel more like a side than dinner.
A bowl of tomatoes and corn becomes more filling with black beans. A simple zucchini dish can become heartier with navy, cannellini, or Great Northern beans. Fresh herbs, peppers, cucumbers, and onions can all find a home in a bean salad, salsa, wrap, or bowl.
The best part is that summer bean meals do not have to be complicated. Many can be made ahead, served chilled or at room temperature, and adapted based on whatever produce you have on hand.
If tomatoes are piling up, try pairing them with white beans, fresh herbs, olive oil, and a splash of vinegar or lemon juice for a quick salad. If zucchini is taking over, grill or sauté it and toss it with cannellini, navy, or Great Northern beans, grains, and a bright dressing. If corn is at its peak, combine it with black beans, peppers, onions, and herbs for a colorful side dish that can also top tacos, lettuce cups, or grilled chicken.
At the Bean Institute, we have plenty of inspiration for making the most of the season. The 3 Sisters Salad brings together zucchini, yellow squash, corn, tomatoes, black beans, and cranberry beans in one colorful dish. The Cranberry Bean Summer Vegetable Salad is another easy option, with tomatoes, corn, chives, and cranberry or pinto beans. For a no-fuss dish that works as a side, topping, or appetizer, Corn and Black Bean Salsa is a simple way to use summer corn and fresh herbs.
Beans also help reduce food waste in a very practical way. When you have a little of this and a little of that, beans give those odds and ends a place to go. A half cucumber, a handful of cherry tomatoes, leftover grilled corn, or a few sprigs of herbs can become part of something satisfying instead of getting forgotten in the refrigerator.
This summer, think of beans as the ingredient that helps pull the garden together. Keep a few cans in the pantry or cook a batch of beans to enjoy within a few days, and you will always have a simple way to turn seasonal produce into a colorful, nourishing meal.