Summer Minestrone Salad

The perfect salad for a sunny day! This Summer Minestrone Salad is a vibrant, flavorful mix of kidney beans, cherry tomatoes, and sautéed vegetables, all tied together with a zesty dressing and a sprinkle of Parmesan cheese.

It’s a refreshing, healthy delight that’s sure to become your new summer staple.

Ready Time

2 hrs

Yields

10 servings

Ingredients

1 cup dried kidney beans, soaked overnight and drained
2 cups cherry tomatoes, halved
1 large red bell pepper, diced
1 large can of diced tomatoes, drained
1 small red onion, thinly sliced
1 small zucchini, diced
1 small yellow squash, diced
1/4 cup extra-virgin olive oil
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
Salt and pepper, to taste
1/4 cup grated Parmesan cheese (optional)
6 cups mixed greens (arugula, spinach, lettuce)

Instructions

Rinse the soaked kidney beans and cook them according to package instructions until they’re tender. Drain and set aside.

In a large bowl, whisk together olive oil, garlic, basil, and oregano.

Add the diced red bell pepper, sliced red onion, diced zucchini, and diced yellow squash. Toss to combine.

In a separate bowl, whisk together the canned diced tomatoes and a pinch of salt and pepper.

Add the cooked kidney beans, cherry tomatoes, and the tomato mixture to the bowl with the vegetables. Toss gently to combine.

Season with salt and pepper to taste.

If using Parmesan cheese, sprinkle it on top. To assemble the salad, place 1/2 cup of mixed greens on a plate or in a bowl, then top with 1/2 cup of the vegetable mixture.

Repeat this process until all the ingredients are used up, finishing with a layer of greens on top.

Serve immediately, or cover and refrigerate for up to 24 hours before serving.

Notes

Make sure to soak the kidney beans overnight to ensure they cook properly. If using Parmesan cheese, feel free to sprinkle it on top of each serving or offer it on the side for guests to add as they like.

You can customize the recipe by using different colors of bell peppers or adding other summer squash varieties.

For a lighter version, reduce the amount of olive oil or substitute with avocado oil. This salad is perfect for a crowd, as it serves 10 people, and can be made ahead of time, refrigerated for up to 24 hours, and served chilled.

You can also prepare the components ahead of time and assemble just before serving.