Mixed Bean Salad with Zucchini & Roasted Red Pepper

This mixed bean salad with zucchini and roasted red pepper is the perfect summer side dish or light lunch. It’s fresh and flavorful with balanced textures, easy to prep in advance, and only gets better as it sits.

Whether you're meal prepping or planning your next barbecue spread, this one’s sure to be enjoyed by all.

There’s something satisfying about a good bean salad, especially one you can make ahead and keep on the ready in the fridge when it’s too hot to cook. This mixed bean salad with zucchini and roasted red pepper does exactly that. It’s fresh and cooling but still so full of flavor.

Best part is it gets even better after a few hours in the fridge.

This salad is all about balanced flavors and textures. The thinly sliced zucchini adds body and bite, roasted red pepper brings a zingy freshness, corn adds pops of sweetness that scream summer! A handful of kale keeps it vibrant and nutritious - but can also be swapped out for arugula or other mixed greens.

Everything is dressed with a quick and easy homemade oregano vinaigrette and some fresh basil to tie everything together. Just before serving, pecorino petals add a bit of salty umami that goes really well with the roasted red pepper flavor.

You can enjoy this salad as-is. The mix of beans makes it hearty enough to hold its own as a lunch. Or make it a bit more substantal with extras like boiled eggs or sardines for a full meal.

It also makes a fantastic side dish for a summer barbecue.

quick summary

• A fresh and flavorful mixed bean salad perfect for summer
• Great for meal prep — gets better as it sits
• Balanced textures: creamy beans, crunchy veg, sweet corn, salty pecorino
• Can be made dairy-free or vegan
• Delicious on its own or served as a side with grilled meats

Jump to:

• quick summary
• Ingredients
• how to make mixed bean summer salad
• Serving Suggestion
• Related
• Recipe
• Comments

Ingredients

Here’s what you’ll need and why:

• Mixed cooked beans – the hearty, protein-rich base - you can use any combination of mixed beans that you like. I used a mix of chickpeas, white beans, butter beans, pinto beans, red kidney beans, and lima beans.
• Zucchini – adds body and a bit of bite
• Roasted red pepper – brings brightness and a light tang
• Corn – sweet pops of flavor throughout
• Kale – adds vibrancy, texture, and a nutritional boost
• Oregano vinaigrette – the herby, zesty dressing that ties it all together
• Olive oil – helps massage the kale and distribute the vinaigrette
• Pecorino petals – optional, but adds a salty, savory finish
• Fresh basil – optional for a final floral flavor balance

What to do with the leftover zucchini

This recipe only uses half a zucchini (I know annoying, sorry). But unless you really love zucchini, I wouldn’t recommend using a whole one here as it could throw off the balance.

Luckily, it’s an easy ingredient to repurpose. Here are a few quick ideas:

• Dice finely and toss into your morning omelette — throw in some feta and black pepper. Yum.
• Grate it, squeeze out the water, add an egg and seasoning, and fry into quick zucchini fritters.
• Simply slice into medallions and sauté in olive oil. Finish with salt and fresh cracked black pepper. Also a nice BBQ side.

how to make mixed bean summer salad

Make the oregano vinaigrette

Start by preparing the oregano vinaigrette so the flavors can sit a bit and develop.

In a small bowl or jar, whisk together the oregano, olive oil, red wine vinegar, salt, pepper, and sumac. If you don't have sumac you can skip it or replace it with lemon zest.

If you want a more lemon flavored vinaigrette you can use lemon juice in place of red wine vinegar and add some lemon zest.

Rinse the beans

Thoroughly rinse the beans until water runs clear and no longer gives off foam. Set them aside to drain.

Prep the vegetables & basil

• Slice half a zucchini into thin slivers
• Dice 2 roasted red peppers into small cubes
• If you aren't using pre-cut kale then remove the kale stems and finely chop the leaves. Massage with a drizzle of olive oil to soften.
• Roughly cut the basil leaves

Mix and dress the salad

Add all the beans and vegetables to a large bowl. Drizzle with the oregano vinaigrette and add the chopped fresh basil.

Gently mix the salad until everything is incorporated.

Once mixed, taste and adjust seasoning to your liking.

If not serving right away, refrigerate up to 3 days until ready to serve. When ready to serve garnish with pecorino or parmesan petals.

Serving Suggestion

Serving Suggestions

The base of mixed beans make this salad hearty enough to work as a light meal but it really shines as a summer side dish, or part of a larger spread.

• As a light lunch: Serve on its own, with a slice of crusty bread or pita on the side.
• Make it a meal: Add halved boiled eggs, grilled halloumi, canned sardines or tuna on top for extra protein.
• For barbecues and picnics: This salad was made to be eaten outdoors! It's a perfect complement to grilled meats, chicken skewers, or fish.
• For meal prep: Make a batch at the start of the week and portion it out — the flavors only get better after a day or two in the fridge.

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