Mediterranean Summer Squash & Pinto Bean Skillet with Toasted Sourdough

Mediterranean Summer Squash & Pinto Bean Skillet with Toasted Sourdough is a warm, rustic dish filled with tender summer squash, pinto beans, basil, Parmesan, and savory broth. Perfect for a leisurely lunch or light summer meal with plenty of crusty bread for dipping.

Mediterranean Summer Squash & Pinto Bean Skillet with Toasted Sourdough

During the summer, my husband and I naturally gravitate toward what I like to call Mediterranean Lunch Plates—simple, hearty dishes that fall somewhere between an appetizer and a full meal. They're the kind of recipes that invite you to slow down, gather around the table with a slice of good bread, and enjoy an unhurried lunch filled with good conversation. They aren't complicated, but they always feel special.

This Mediterranean Summer Squash & Pinto Bean Skillet with Toasted Sourdough is exactly that kind of meal. Tender zucchini and yellow squash are gently simmered with sweet shallots, garlic, fresh basil, Parmesan, and pinto beans in a light, flavorful broth that's just begging to be soaked up with toasted sourdough. I love serving it in a large pie plate, where all of those delicious juices collect around the vegetables and beans, making it perfect for dipping every last piece of bread.

I also think beans deserve a little more attention in everyday cooking. They're an inexpensive, satisfying source of both protein and fiber, and they have a wonderful way of turning a vegetable-forward dish into something that's hearty enough to keep you full without feeling heavy. Here, the pinto beans blend beautifully with the summer squash, adding substance while letting the fresh herbs and Parmesan shine.

Best of all, everything comes together on the stovetop, making it a wonderful choice for warm summer days when turning on the oven is the last thing you want to do. It's simple, rustic, and exactly the kind of meal that reminds me to slow down and enjoy both the food and the company around the table.

Enjoy!

-- Ingredients

Every ingredient in this skillet has a purpose, and together they create a simple lunch that's hearty, satisfying, and full of fresh Mediterranean-inspired flavor.

Zucchini - Tender zucchini is one of the stars of this dish. Giving it a quick sear before simmering brings out its natural sweetness while adding beautiful golden edges.

Yellow Squash - Yellow squash adds a second layer of summer flavor and a pop of color that makes the finished skillet feel bright and inviting.

Olive Oil - A good-quality extra virgin olive oil lays the foundation for the entire recipe, helping the vegetables caramelize while adding rich Mediterranean flavor.

Shallot - Shallots become wonderfully sweet as they cook, creating a delicate flavor that blends beautifully with the garlic and herbs.

Garlic - Fresh garlic adds warmth and depth without overpowering the other ingredients.

Pinto Beans - One of the most underrated pantry staples, pinto beans are packed with protein and fiber, making this vegetable-forward dish hearty enough for lunch while keeping it light and satisfying.

Fresh Basil - Fresh basil adds a bright, fragrant finish that tastes like summer and brings all of the flavors together.

Parmesan Cheese - Rather than melting into a creamy sauce, the Parmesan softens into little savory pockets throughout the broth, adding richness and bursts of salty flavor in every spoonful.

Chicken Broth - Chicken broth creates the light, flavorful base that ties everything together and gives you plenty of delicious juices for dipping toasted bread.

Crushed Red Pepper Flakes - Just a touch of crushed red pepper adds gentle warmth without making the dish overly spicy.

Toasted Sourdough - Don't skip the sourdough! Crisp, toasted slices are perfect for scooping up the vegetables, beans, and every last bit of the flavorful broth.

-- Equipment 

Here's the equipment you will need to make this dish.

• Large skillet
• Chef's knife
• Cutting board
• Wooden spoon
• Measuring cups and spoons
• Large shallow serving bowl or pie plate
• Toaster or grill pan for the sourdough

My Go-To's

These are the items I rely on.

• Large skillet - my 12" skillet is a workhorse in my kitchen
• Large shallow serving bowl or pie plate - I use my pie plate as a vessel all the time.  It's not just for making pies!

-- Let's Make It Together

Everything comes together in one skillet, making this an easy recipe for warm summer afternoons. Start by giving the zucchini and yellow squash a good sear until they're lightly golden. That little bit of caramelization adds wonderful flavor and helps the squash hold its shape.

Once the squash is set aside, sauté the shallots until they're soft and sweet before stirring in the garlic. Add the squash back to the skillet along with the chicken broth, fresh basil, Parmesan, and red pepper flakes, then gently stir everything together. Finally, fold in the pinto beans and let the mixture simmer just long enough for the flavors to come together.

Serve it warm in a large shallow bowl or pie plate with plenty of toasted sourdough on the side. Don't be surprised if everyone reaches for one more piece of bread to soak up the flavorful broth—it may be the best part.

-- Perfecting the Cooking Process

The key to this recipe is allowing the squash to develop a little color before adding the broth. Those golden edges create deeper flavor while keeping the vegetables from becoming too soft during simmering. The Parmesan won't melt into a smooth sauce—instead, it creates little savory bites throughout the broth, adding richness without making the dish heavy.

-- Add Your Touch

This recipe is wonderfully flexible, making it easy to adapt with whatever you have on hand. Think of it as a starting point and don't be afraid to make it your own.

• Substitute cannellini or butter beans for the pinto beans.
• Add baby spinach during the last few minutes of cooking.
• Top with crumbled feta instead of Parmesan.
• Finish with toasted pine nuts for extra crunch.
• Add grilled chicken for a heartier dinner. 

Set the Mood

A good meal deserves a great setting. Here are a few easy ways to set the mood when serving this dish.

More Mediterranean-Inspired Recipes

If you enjoy fresh ingredients, rustic flavors, and meals that are simple enough for everyday cooking, here are a few more Mediterranean-inspired recipes to explore.

Mediterranean Quinoa Salad 

Easy Greek Style Turkey Burgers

Marinated Cherry Tomatoes & Angel Hair Pasta

Summer-Fresh Crispy Gnocchi with Burst Tomatoes

More Summer Favorites

Summer cooking doesn't have to be complicated. Some of my favorite recipes celebrate the season with fresh vegetables, simple ingredients, and plenty of opportunities to gather around the table. Here are a few more recipes perfect for warm-weather meals.

Grilled Flank Steak with Salsa Rossa Picante & Crispy Roasted Potatoes

Bacon Cheddar Ranch Burgers

Eggplant & Chicken Sandwiches

From My Kitchen to Yours

Some of my favorite weekends are the ones where lunch isn't rushed. A simple dish in the center of the table, plenty of toasted bread, and time to linger over good conversation—that's what inspired this recipe. I hope it becomes one of those meals you return to whenever you want to slow down, savor the season, and enjoy the simple pleasure of sharing good food.

Before You Start

Why should I brown the squash first?
Browning gives the squash a deeper, sweeter flavor and helps it hold its shape while simmering.

Can I use a different bean?
Absolutely! Cannellini, butter beans, or Great Northern beans all work beautifully.

Is this served as a meal or an appetizer?
It's somewhere in between—that's exactly why I love it. Served with toasted sourdough, it's hearty enough for a leisurely lunch but also works beautifully as part of a larger mezze-style spread.

Can I make this vegetarian?
Yes. Simply substitute vegetable broth for the chicken broth.

Can I make it ahead?
The flavors become even better after a few hours in the refrigerator. Reheat gently on the stovetop, adding a splash of broth if needed.

Easy Taco Salad (Fresh, Flavorful + Customizable)

 

This easy taco salad recipe is fresh, flavorful, and perfect for a crowd. Built using my 5-part everyday salad formula, it’s a simple, customizable dish for potlucks, picnics, or weeknight meals.

Easy Taco Salad (Fresh, Flavorful + Customizable)

This taco salad is one of those recipes that has stood the test of time in my kitchen. I first had a version of it at one of our monthly work potlucks years ago, and I’ve been making my own variation ever since.

It’s everything you want in a go-to meal—fresh ingredients, bold flavor, and plenty of texture. The crisp cabbage holds up especially well, which makes it perfect not only for serving a crowd, but also for meal prep during the week.

What I love most is how naturally it fits into my 5-Part Everyday Healthy Salad Formula—a simple way to build satisfying salads using greens, color, crunch, protein, and dressing. Once you see it this way, it becomes less about following a strict recipe and more about creating something flexible and delicious with what you have.

And with spring here and outdoor gatherings starting up, this is exactly the kind of dish you want in your back pocket. It’s easy to scale, travels well, and always disappears quickly at potlucks, picnics, and casual get-togethers.

To make it even better, I’ve included my homemade taco seasoning along with two homemade dressing options—a classic Catalina and a fresh, creamy cilantro avocado—so you can make it exactly the way you like it.

Enjoy!

Ingredients

• Green cabbage, chopped
• Ground beef
• 1 batch taco seasoning (see recipe below or use store-bought)
• Cherry tomatoes, chopped
• Shredded cheddar cheese
• Red kidney beans, drained and rinsed
• Corn - fire roasted or sweet corn
• Crushed tortilla chips
• Catalina dressing or cilantro avocado dressing (see options below)

The 5-Part Salad Formula (Build It Your Way)

This taco salad is a perfect example of how a simple formula can turn everyday ingredients into something really satisfying. Once you understand the structure, you can build endless variations using what you already have on hand.

The Formula (using this Taco Salad as an example)

1. Greens - Crisp green cabbage 

2. Color - Cherry tomatoes, red kidney beans, and corn 

3. Crunch - Crushed tortilla chips 

4. Protein - Seasoned ground beef 

5. Dressing - Catalina dressing (classic sweet-tangy) or cilantro avocado yogurt dressing (fresh and creamy)

Once you start using this formula, you’ll find yourself building salads without even thinking about a recipe.

If you love this approach, check out my guide on How to Build a Healthy Salad Without a Recipe (My 5 Part Formula) where I break down how to build endless combinations.

-- Let's Make It Together

1. Cook ground beef sprinkled with the taco seasoning (see below for recipe), in a skillet over medium heat until browned.
2. Let cool slightly.
3. In a large bowl, combine:
   • Chopped cabbage
   • Chopped tomatoes
   • Drained and rinsed beans
   • Shredded cheese
4. Add seasoned beef and toss lightly.
5. Top with crushed tortilla chips. (I also added avocado)
6. Drizzle with dressing just before serving. (Use your favorite dressing or choose one of my homemade dressings below.)

-- Choose Your Dressing

This salad works beautifully with either dressing—each one completely changes the personality of the dish.

🍅 Homemade Catalina Dressing

Sweet, tangy, and nostalgic in the best way. This is the classic taco salad flavor most people grew up with. It adds richness, a little sweetness, and ties everything together into that familiar “diner-style” salad experience.

🥑 Cilantro Avocado Yogurt Dressing

Fresh, creamy, and slightly lighter with a bright lime finish. This version leans more modern and herb-forward, adding a cooling contrast to the seasoned beef and crunchy cabbage.

Both dressing recipes are located just above the recipe card below.

👉 Tip: Always serve the dressing on the side if you’re making this for potlucks, gatherings, or meal prep. It keeps everything crisp and allows everyone to build their bowl exactly how they like it.

-- The Cleanout Angle 

This is one of those recipes that naturally works as a “clean out the fridge” meal without ever feeling like leftovers.

The base stays the same, but everything else is flexible depending on what you have on hand:

• Swap cabbage → romaine, iceberg, or mixed greens
• Swap ground beef → ground turkey, chicken, or plant-based crumbles
• Add extras → corn, avocado, bell peppers, jalapeños, or shredded carrots
• Change the crunch → tortilla strips, crushed chips, or toasted seeds

👉 It’s flexible by design, which means it works just as well for planned dinners as it does for last-minute “what’s in the fridge” meals.

-- Add Your Touch

• Add sliced avocado or shredded carrots
• Sprinkle with fresh cilantro
• Squeeze of lime for brightness
• Swap out the beans for pinto, black, or even garbanzo
• Add cucumber, jicama, or bell peppers

-- Perfect For...

This taco salad isn’t just a meal—it’s a reliable go-to for busy weeks, gatherings, and everything in between. It’s the kind of recipe you’ll find yourself coming back to whenever you need something easy, filling, and crowd-pleasing.

• Potlucks and gatherings where you need something that holds up well
• Picnics and outdoor meals that travel easily and stay fresh
• Feeding a crowd without spending hours in the kitchen
• Easy weeknight dinners that come together fast
• Meal prep lunches that actually keep you excited to eat them

If you’re loving easy salads right now, you might also enjoy a few more of my favorites—

• Fresh Strawberry Spinach Salad with Feta & Walnuts
• Warm Roasted Sweet Potato & White Bean Salad
• Grilled Chicken Avocado Caprese Salad (A 30-Minute Spin on a Classic)
• Everyday Garden Salad

Before You Start

Can I make this taco salad ahead of time?

Yes—just keep the dressing and chips separate until serving so everything stays crisp.

Can I use a different protein?

Absolutely. Ground turkey, chicken, or even plant-based crumbles work well.

What can I use instead of cabbage?

Romaine or iceberg lettuce are great substitutes if you prefer a lighter base.

Do I have to use homemade dressing?

Not at all—store-bought works fine, but homemade adds a fresher, more flavorful touch.

How do I keep the salad from getting soggy?

Add dressing and chips just before serving, or serve them on the side.

Can I make this for a crowd?

Yes! This recipe scales easily and is perfect for gatherings or potlucks.

Homemade Taco Seasoning

Ingredients

• 1 tbsp chili powder
• 1 1/2 tsp ground cumin
• 1/2 tsp dried oregano
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

Mix all ingredients together in a small bowl until well combined.

Homemade Catalina Dressing

Ingredients

• 1/2 cup ketchup
• 1/4 cup apple cider vinegar
• 1/3–1/2 cup sugar (adjust to taste)
• 1/2 cup vegetable oil
• 1 tsp Worcestershire sauce
• 1 tsp paprika
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a bowl or jar, whisk together ketchup, vinegar, sugar, and Worcestershire sauce until smooth.
2. Slowly drizzle in oil while whisking to emulsify.
3. Add spices and mix well.
4. Taste and adjust as needed.
5. Chill for at least 30 minutes before serving.

Cilantro Avocado Yogurt Dressing

Ingredients

• 1 ripe avocado
• 1/2 cup plain Greek yogurt
• 1/2 cup fresh cilantro (packed)
• 2 tbsp lime juice
• 1–2 tbsp olive oil
• 1 small garlic clove
• 1/2 tsp salt (more to taste)
• 1/4 tsp black pepper
• 1–3 tbsp water (to thin)

Instructions

1. Add all ingredients to a blender or food processor.
2. Blend until smooth and creamy.
3. Add water as needed to reach desired consistency.
4. Taste and adjust seasoning.
5. Chill for 20–30 minutes before serving.

 

 

 

Warm Roasted Sweet Potato & White Bean Salad (Using My Healthy Salad Formula)

 

Warm Roasted Sweet Potato & White Bean Salad made with my simple healthy salad formula. A balanced, satisfying recipe that bridges cozy winter meals and fresh spring eating — no strict rules, just real food.

Warm Roasted Sweet Potato & White Bean Salad (Using My Healthy Salad Formula)

There’s always this strange little stretch of time between winter and spring when I’m craving both comfort and freshness at the same time.

One day I want roasted vegetables and something warm and filling. The next day, I’m ready for crisp greens, bright flavors, and lighter meals. And honestly? Most days, I want a little bit of both on the same plate.

That’s exactly where this Warm Roasted Sweet Potato & White Bean Salad comes in.

It has tender roasted sweet potatoes for that cozy, grounding feeling, fresh spinach and mint to wake everything up, and creamy white beans that make it actually satisfying — not “I’ll be hungry in an hour” satisfying.

And best of all, it’s built using the same simple 5-part healthy salad formula I rely on again and again. No complicated steps. No overthinking. Just a flexible way to build balanced, real-life salads that work whether you’re easing out of winter or leaning into lighter spring meals.

This is the kind of salad I make when I want to feel good about what I’m eating — without giving up flavor, comfort, or joy.

Let me show you how it all comes together. 💚

Ingredients

You’ll need just a handful of fresh, everyday ingredients for this salad:

• Sweet potato
• Extra-virgin olive oil
• Black pepper & Salt
• Cider vinegar
• Shallot
• Whole-grain mustard
• Baby spinach
• Fresh mint
• Cannellini beans (white beans)
• Red cabbage
• Red bell pepper
• Pecans

Nothing fancy. Nothing hard to find. Just simple ingredients that come together in a really balanced, satisfying way.

(You’ll find the exact measurements in the recipe card below.)

How This Salad Fits My 5-Part Formula

This is exactly why I love building salads this way — every part has a purpose, and nothing feels random.

The spinach creates a soft, fresh base. The roasted sweet potatoes add warmth and comfort. The cabbage and pecans bring that satisfying crunch that makes a salad feel interesting instead of flat. White beans add staying power, so this actually works as a real meal. And the simple vinaigrette ties everything together without overpowering anything else.

When you look at it through the formula, you can see how naturally it comes together.

There’s balance in every bite — something tender, something crisp, something bright, something filling, and something flavorful. You’re not following strict rules. You’re just making sure each category is covered.

And once you start thinking this way, building salads gets easier every single time.

-- Let’s Make It Together

Now that you’ve seen the simple ingredients, let’s walk through how it all comes together. This salad is forgiving, flexible, and comes together in just a few easy steps — exactly the way I like my weeknight meals.

Step 1: Roast the Sweet Potatoes

Preheat your oven to 425°F.

Toss the diced sweet potatoes with a bit of olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for about 15–18 minutes, stirring once halfway through, until tender and lightly caramelized. Let them cool for a few minutes — this keeps the greens fresh when you combine everything.

Step 2: Whisk the Dressing

While the potatoes are cooling, combine olive oil, cider vinegar, shallot, mustard, and a pinch of salt and pepper. Whisk until smooth. Simple, flavorful, and ready to tie all the elements together.

Step 3: Assemble the Salad

In a large bowl, layer the spinach, mint, beans, cabbage, bell pepper, pecans, and roasted sweet potatoes. Drizzle the dressing over the top and gently toss everything together. Taste and adjust if needed — sometimes a splash more vinegar or a sprinkle of salt makes it just right.

This is the beauty of the formula: every ingredient has a purpose, every bite is balanced, and you can adjust it easily to suit your mood or what you have on hand. It’s straightforward, satisfying, and exactly the kind of salad you’ll reach for again and again.

-- Perfecting the Cooking Process

The biggest difference-maker in this salad is letting the roasted sweet potatoes cool slightly before adding them to the greens.

If they’re too hot, they’ll wilt the spinach too much and make the salad feel heavy. Letting them cool for about 10 minutes keeps everything balanced — warm, but still fresh.

It’s a small step that makes a big difference.

-- Add Your Touch

This salad is incredibly flexible, so don’t be afraid to make it your own.

A few easy ideas:

• Add grilled chicken or salmon for extra protein

• Swap mint for basil or parsley

• Try walnuts instead of pecans

• Add crumbled feta for a salty bite

• Use arugula instead of spinach for more peppery flavor

Think of this as a template — not a rulebook.

If you’re loving this approach to salads, you’ll probably enjoy these too:

• Everyday Garden Salad (Plus a Simple Healthy Salad Formula That Works Every Time)

• Grilled Chicken Avocado Caprese Salad

• How to Build a Healthy Salad Without a Recipe

Each one uses the same flexible framework — just with different flavors and moods.

Once you learn the formula, building balanced meals gets easier every time.

Before You Start

Before you dive in, here are a few helpful notes:

Can I make this ahead?
Yes. Store the salad and dressing separately and toss just before serving for best texture.

How long does it keep?
Up to 3 days in the fridge, though it’s freshest in the first 24 hours.

Can I use a different bean?
Absolutely. Great northern beans or chickpeas work well.

Can I serve it warm?
Yes — slightly warm is lovely. Just avoid adding piping-hot potatoes.

Do I need fresh mint?
It adds brightness, but you can substitute parsley or basil if needed.