Bean, Corn, Tomato & Barley Salad – A Late-Summer Harvest Salad

This Bean, Corn, Tomato & Barley Salad is a colorful late-summer harvest salad made with sweet corn, juicy tomatoes, edamame, garbanzo beans, hearty barley, and fresh herbs.

Bean, Corn, Tomato & Barley Salad – A Late-Summer Harvest Salad

As the end of summers approaches I find that it makes me want to use up every bit of fresh produce I can get my hands on.

The corn is still sweet. The tomatoes are still juicy. Fresh herbs are growing like crazy. And even though everyone seems ready to move on to pumpkin and apples, summer produce is still giving us plenty to work with.

That's exactly what inspired this Bean, Corn, Tomato & Barley Salad – A Late-Summer Harvest Salad.

It's one of those recipes that brings together some of my favorite things about summer in one colorful bowl. Sweet corn, ripe tomatoes, fresh herbs, and a simple homemade vinaigrette keep it bright and fresh, while edamame, garbanzo beans, and barley give the salad enough substance to make it satisfying.

And while the name might sound like there are a lot of ingredients happening here, it's actually a very easy salad to pull together. The dressing is simple, the edamame cooks in about a minute, and the barley can even be made ahead if you'd like.

Whether you serve it as a hearty lunch, a light dinner, or alongside something grilled, this is my kind of way to hold onto summer for just a little bit longer.

Enjoy!

-- Ingredients

This salad combines fresh late-summer produce with hearty pantry staples for plenty of flavor and texture.

• Fresh Corn - Sweet, crisp corn is one of the stars of this salad. Fresh corn cut straight from the cob is wonderful while it's in season, but frozen corn works too.

• Edamame - Adds a fresh pop of green, along with a little extra protein and texture.

• Cherry or Grape Tomatoes - Juicy, colorful, and perfect for adding that fresh summer flavor.

• Garbanzo Beans - Make the salad more filling and add a creamy, hearty texture.

• Quick-Cooking Barley - The ingredient that brings everything together. Barley gives the salad a satisfying, slightly chewy texture and helps turn it into something substantial enough for lunch.

• Red Onion - Adds just the right amount of sharpness and crunch.

• Olive Oil - Forms the base of the simple vinaigrette.

• Apple Cider Vinegar - Adds brightness and a little tang to balance the sweet corn and tomatoes.

• Honey - Just enough to soften the vinegar and bring balance to the dressing.

• Kosher Salt & Black Pepper - Simple seasoning to bring all of the flavors together.

• Fresh Mint or Basil - Either herb works beautifully here. Mint keeps the salad especially bright and fresh, while basil gives it more of a classic summer-garden feel.  I chose to use basil this time.

-- Equipment

You only need a few basic kitchen tools:

• Large mixing bowl
• Small saucepan
• Small bowl or screw-top jar for the dressing
• Sharp knife
• Cutting board
• Whisk or spoon

-- Let's Make It Together

Cook the edamame briefly, then add it to a large bowl with the fresh corn, tomatoes, garbanzo beans, cooked barley, and red onion.

Whisk together the simple apple cider vinaigrette and pour it over the salad. Toss everything together, then finish with plenty of fresh mint or basil.

That's it—a colorful, hearty salad that tastes like the last beautiful weeks of summer.

-- Perfecting the Process

Use Fresh Corn While You Can - Fresh summer corn gives this salad wonderful sweetness and a little crunch. If fresh corn isn't available, frozen whole-kernel corn is a perfectly good substitute.

Let the Barley Cool - If you've just cooked the barley, allow it to cool before adding it to the salad. Warm barley can soften the tomatoes and herbs.

Don't Overcook the Edamame - One minute in boiling water is enough to heat and tenderize the edamame. Drain and cool it quickly so it keeps its bright color and fresh texture.

Choose Your Herb - Fresh mint gives this salad a cool, bright flavor, while basil makes it taste more like a classic late-summer garden salad. Use whichever one you love—or try a combination of both.

Toss Just Before Serving - The salad can sit for a little while, but for the freshest tomatoes and herbs, toss everything together close to serving time.

-- Make-Ahead Tip

This isn't officially a Weekend Prep. Weeknight Easy recipe, but it does have a useful little make-ahead advantage.

Cook the barley ahead of time and store it in the refrigerator until you're ready to make the salad. Once the barley is already cooked and cooled, the rest of the recipe comes together quickly.

You can also make the vinaigrette ahead and keep it refrigerated in a jar. Give it a good shake before adding it to the salad.

-- Add Your Touch

This salad is easy to customize depending on what you have on hand.

• Add grilled chicken for an even heartier meal.
• Try feta cheese for a creamy, salty addition.
• Use basil instead of mint for a more traditional summer flavor.
• Add avocado just before serving for extra richness.
• Use frozen corn when fresh corn isn't available.
• Swap the garbanzo beans for white beans if you prefer.
• Add a little lemon juice for an extra-bright finish.

Set the Mood

A Bowl of Late Summer

There is no single ingredient in this salad that's trying to steal the show.

It's the combination of sweet corn, juicy tomatoes, fresh herbs, hearty beans, and chewy barley that makes every bite interesting. Bright, colorful, and satisfying without feeling heavy, this is exactly the kind of food I still want to eat while summer produce is at its best.

Before the tomatoes disappear and fresh corn becomes harder to find, make a bowl, grab a fork, and enjoy one more taste of summer.

More Summer Produce Recipes to Try

Fresh Summer Tomato Bruschetta with Mozzarella & Basil — A simple way to make the most of peak-season tomatoes.

Summer Cucumber-Honeydew Salad with Grilled Chicken & Feta — Cool, fresh, and perfect for hot summer days.

Orange Cardamom Zucchini Bread — A bright summer twist on a classic zucchini quick bread.

Fresh Peach Galette – A Last Taste of Summer — Ripe peaches, vanilla, and a touch of almond in a simple rustic dessert.

Before You Start

Can I use frozen corn?
Yes. Frozen whole-kernel corn works well when fresh corn isn't available. Thaw it before adding it to the salad.

Can I use regular pearl barley?
You can, but you'll need to cook it according to the package directions. The recipe is written for quick-cooking barley.

Can I make this salad ahead?
You can prepare the barley and vinaigrette ahead of time. For the freshest results, add the tomatoes and fresh herbs closer to serving.

Should I serve this warm or cold?
This salad is best served at room temperature or lightly chilled. I wouldn't serve it piping hot because the fresh vegetables and herbs are part of what makes it taste so good.

Can I use basil and mint together?
Absolutely. A combination of the two would be delicious and give the salad an especially fresh summer flavor.

Is this a side dish or a main meal?
Either! The beans, edamame, and barley make it substantial enough for a light lunch, but it also works beautifully as a side with grilled chicken, fish, or steak.

Grilled Steak Quinoa Bowls with Roasted Butternut Squash & Burst Tomatoes

 

Turn one batch of weekend-prepped quinoa into another easy meal with these Grilled Steak Quinoa Bowls featuring roasted butternut squash, burst tomatoes, and fresh spinach. A hearty, flavor-packed dinner that's perfect for busy weeknights.

Grilled Steak Quinoa Bowls with Roasted Butternut Squash & Burst Tomatoes

A couple of weeks ago, I shared my Weekend Prep. Weeknight Easy. philosophy with my Harissa Chicken Quinoa Bowls—a simple reminder that spending a little time prepping one ingredient over the weekend can make weeknight dinners come together with very little effort. This Grilled Steak Quinoa Bowl is another perfect example of that idea in action.

Instead of cooking quinoa from scratch after a busy day, all that's left to do is roast a pan of butternut squash, grill your favorite steak, and quickly sauté a handful of cherry tomatoes until they're just beginning to burst. Toss everything together with the pre-cooked quinoa, fresh spinach, and a drizzle of olive oil, and dinner is ready before you know it.

What I love most about this recipe is how completely different it feels from the Harissa Chicken Bowl, even though they both start with the same batch of quinoa. The steak brings hearty, classic flavors, while the roasted squash adds a touch of sweetness and the burst tomatoes create little pockets of bright, juicy flavor throughout the bowl. The warm quinoa gently wilts the spinach, tying everything together into a satisfying meal that's both fresh and comforting.

It's exactly the kind of recipe that reminds me why I love meal prep—not because every dinner tastes the same, but because one simple head start makes it easier to put wholesome, homemade meals on the table all week long.

Enjoy!

-- Ingredients

Every ingredient in this bowl brings something different to the table. Together they create a hearty meal that's balanced, colorful, and a perfect example of how one simple prep ingredient can become an entirely new dinner.

Steak - A grilled sirloin adds hearty, savory flavor and makes these bowls satisfying enough for dinner. Use your favorite grilling steak and season it simply so the fresh vegetables can shine.

Quinoa - This bowl starts with quinoa that was cooked ahead over the weekend. It's fluffy, nutty, and the perfect base for soaking up all the delicious juices from the vegetables and steak.

Butternut Squash - Roasting brings out the squash's natural sweetness and adds wonderful caramelized edges that balance the savory steak.

Cherry Tomatoes - Cooking the tomatoes just until they begin to burst creates little pockets of juicy flavor that brighten every bite.

Baby Spinach - The warm quinoa gently wilts the spinach without needing any extra cooking, keeping it fresh while adding color and nutrition.

Olive Oil - A few simple drizzles of good olive oil tie all the ingredients together and add richness without weighing the bowl down.

Red Wine Vinegar - Just a splash wakes up the tomatoes and balances the richness of the steak.

Steak Seasoning - Use your favorite blend to create a flavorful crust while keeping the preparation simple.

-- Equipment 

• Outdoor grill or grill pan
• Baking sheet
• Large skillet
• Mixing bowl
• Chef's knife
• Cutting board
• Measuring cups and spoons

My Go-To's

• Grill pan - I have several grill pans this hard anodized non-stick pan and this square cast iron ridged pan.
• Chef's knife - can't be without this one.
• Mixing bowls - these have lids and serve as double duty bowls by acting as food storage containers as well.

-- Let's Make It Together

One of my favorite things about this recipe is how quickly it comes together once the quinoa is already waiting in the refrigerator. While the butternut squash roasts, grill the steak and let it rest while the tomatoes soften and begin to burst in the skillet.

Once everything is ready, simply warm the quinoa and toss it with the roasted squash, tomatoes, and fresh spinach. The warmth from the quinoa gently wilts the spinach, creating a fresh, colorful base without any extra effort. Top each bowl with slices of grilled steak and dinner is ready.

It's proof that a little weekend prep doesn't mean eating the same meal over and over—it simply gives you a head start.

-- Perfecting the Cooking Process

Roast the butternut squash until it's nicely caramelized around the edges. Those golden bits add sweetness and depth to every bowl. Let the steak rest before slicing so the juices stay where they belong, and don't overcook the tomatoes—they should soften and burst while still holding their shape. Finally, warm the quinoa just enough to take the chill off so it gently wilts the spinach without cooking it completely.

-- Add Your Touch

One of the best things about grain bowls is how easy they are to customize. Use what you have on hand and make this recipe work for your family's tastes or whatever is in season.

• Swap the steak for grilled chicken or shrimp.
• Add crumbled feta or goat cheese.
• Toss in avocado slices before serving.
• Substitute roasted sweet potatoes for the butternut squash.
• Finish with toasted pumpkin seeds or chopped pecans for extra crunch.

Set the Mood

Meals taste even better when the table feels inviting. Here are a few simple ways to set the mood for this recipe.

Weekend Prep. Weeknight Easy.

One batch of quinoa can become so much more than a single meal. If you missed the first recipe in this series, be sure to check out my Harissa Chicken Quinoa Bowls with Sweet Potatoes & Feta, where this simple weekend prep first began. More recipes using the same batch of quinoa are on the way, proving that a little planning can make weeknight cooking feel effortless.

Harissa Chicken Quinoa Bowls with Sweet Potatoes & Feta

More Bowl Recipes

Looking for more hearty bowls filled with fresh ingredients? Browse these reader favorites for more easy lunches and weeknight dinners.

Easy Cajun Chicken Bowl for Two

Easy Beef Fajita Bowls

How I Turned Convenience Foods into a Beef Barbacoa Bowl Worth Craving

Guilt Free Cheeseburger Bowls

From My Kitchen to Yours

Some of my favorite recipes aren't the ones that take the longest—they're the ones that make everyday cooking feel a little easier. That's exactly why I started my Weekend Prep. Weeknight Easy. series. A little planning on the weekend gives you more time to enjoy dinner during the week, without sacrificing fresh ingredients or homemade flavor. I hope this bowl inspires you to give weekend prep a try and discover just how satisfying it can be.

Before You Start 

Can I cook the quinoa the same day?
Absolutely! The recipe works either way. Preparing it ahead simply makes dinner come together much faster.

What cut of steak works best?
Top sirloin is a great choice, but flank steak, New York strip, ribeye, or flat iron steak all work beautifully.

Can I use frozen butternut squash?
Yes. Roast it directly from frozen, adding a few extra minutes to the cooking time until it's tender and lightly browned.

Can I make this recipe ahead?
Yes. Roast the squash, grill the steak, and cook the quinoa in advance. Store everything separately, then warm and assemble the bowls just before serving.

What else can I use the leftover quinoa for?
That's the beauty of this recipe! Use it in salads, grain bowls, soups, stuffed vegetables, or another Weekend Prep. Weeknight Easy. recipe later in the week.

Roasted Tomato Bruschetta with Whipped Goat & Ricotta

 

This Roasted Tomato Bruschetta with Whipped Goat & Ricotta is the perfect balance of creamy, savory, and fresh. Sweet blistered tomatoes are layered over toasted bread with a whipped goat cheese and ricotta spread for an easy appetizer, summer lunch, or entertaining recipe everyone will love.

Roasted Tomato Bruschetta with Whipped Goat & Ricotta

Lately I’ve been on a bit of an Italian cooking journey in my kitchen — slowing down, using simple ingredients, and letting those classic flavors really shine. Some recipes are comforting, some are impressive, and then every once in a while you make something that feels like both.

This Roasted Tomato Bruschetta with Whipped Goat & Ricotta was one of those recipes for me.

I’ve actually been making this whipped ricotta and goat cheese mixture constantly lately because it’s just that good. Creamy, tangy, rich, and incredibly versatile — it instantly makes simple ingredients feel elevated. The second I paired it with these warm roasted tomatoes and crispy toasted bread, I knew I had to share it with you.

The sweet burst tomatoes, creamy whipped cheese, crispy toasted bread, and all those savory juices soaking into every bite… it immediately felt like something I’d order at a cozy little wine bar and then think about for days afterward. After the first bite, I knew it was one I had to share with you.

It’s simple enough for a casual lunch, beautiful enough for entertaining, and honestly one of those recipes that makes ordinary ingredients taste incredibly special.

Enjoy!

Ingredients

• Cherry or grape tomatoes
• Olive oil
• Garlic
• Salt & Black pepper
• Goat cheese
• Ricotta cheese
• Thick sliced Multi-grain bread - or any rustic Italian bread or sliced baguette will work.  

Equipment

• Oven-safe baking dish
• Mixing bowl
• Whisk
• Large skillet or grill pan
• Serrated knife
• Serving platter

-- Let’s Make It Together

Preheat your oven to 400°F.

Add the tomatoes to an oven-safe baking dish and drizzle with olive oil. Add in minced garlic and season with salt and black pepper, then toss to coat. Roast for 15–20 minutes, or until the tomatoes are blistered and beginning to burst.

While the tomatoes roast, whisk together the goat cheese and ricotta until smooth and creamy.

Heat a skillet over medium-high heat. Drizzle the bread slices with olive oil and toast until golden on both sides.

To assemble, spread the whipped cheese mixture onto the toasted bread and spoon the warm roasted tomatoes and juices over the top.

Serve immediately and enjoy warm.

-- Perfecting the Cooking Process

The key to making this bruschetta truly exceptional is roasting the tomatoes just until they blister and release their juices without fully collapsing. Blistering simply means the tomato skins begin to wrinkle, split slightly, and develop lightly roasted spots while the inside becomes soft and juicy. Those garlicky concentrated juices mix beautifully with the whipped cheese and soak slightly into the toasted bread, creating layers of flavor and texture in every bite.

-- Add Your Touch

This recipe is incredibly flexible and easy to personalize depending on the season or occasion.

Try adding fresh basil, hot honey, balsamic glaze, or a drizzle of pesto for even more flavor. You could also top it with prosciutto for a more substantial appetizer or swap in whipped feta for a slightly saltier twist.

For entertaining, I love serving this on a large wooden board with olives, marinated vegetables, and a chilled glass of white wine.

Set the Mood

Food is about more than just the recipe—it’s about the moment around the table. Here are a few simple ideas to set the mood when you serve this dish.

If you love recipes that feel elevated without being complicated, this Roasted Tomato Bruschetta with Whipped Goat & Ricotta is one you’ll come back to again and again. It’s simple, beautiful, and packed with flavor in the best possible way.

If you make it, I’d love to hear how you served it and what personal touches you added.

And if you’re enjoying these cozy Italian-inspired recipes lately, be sure to check out my other fresh appetizers, easy entertaining recipes, and seasonal favorites.

Before You Start

Can I make this ahead of time?

You can roast the tomatoes and whip the cheese mixture ahead of time, but assemble the bruschetta just before serving so the bread stays crisp.

What bread works best?

You want a bread that toasts really well and has some heft to it so it doesn't sink when you add toppings to it.  A hearty multi-grain, Rustic Italian or baguette slices work beautifully because they hold up well to the toppings.

Can I use only goat cheese?

Yes, but the ricotta helps mellow the tanginess and creates a creamier texture.

How should I store leftovers?

Store the tomato mixture and whipped cheese separately in the refrigerator for up to 3 days. Toast fresh bread before serving again.

Can I serve this cold?

It’s best served warm or room temperature, though the leftovers are still delicious chilled.

Sheet Pan Lemon Parmesan Chicken with Roasted Vegetables

 

An easy sheet pan lemon Parmesan chicken with roasted vegetables. This one-pan dinner is fresh, flavorful, and perfect for a simple weeknight meal.

Sheet Pan Lemon Parmesan Chicken with Roasted Vegetables

This is one of those dinners I come back to when I want something that feels fresh and flavorful, but still easy enough to pull together on a busy night.

Everything cooks on one pan—juicy lemon Parmesan chicken alongside roasted vegetables that soften, caramelize, and soak up all that flavor as they cook.

It’s simple, reliable, and one of those meals that always feels just a little more put-together than the effort it actually takes.

Enjoy!

Ingredients

Chicken

• Boneless skinless chicken breasts (thin cut)
• Flour
• Seasoned bread crumbs
• Parmesan cheese
• Garlic powder
• Lemons
• Garlic
• Butter
• Lemon pepper seasoning

Vegetables

• Cherry tomatoes - They burst as they roast, creating little pockets of sweetness that pair perfectly with the lemon.
• Zucchini - Absorb all the flavor from the pan while roasting until tender and slightly caramelized.
• Baby Bella mushrooms
• Olive oil

Finish

• Fresh parsley

A Few Ingredient Notes

Lemon + Lemon Pepper
This combination brings brightness and balance—the lemon keeps everything fresh, while the seasoning adds a savory citrus kick.

Parmesan + Breadcrumb Coating
Creates a light, crispy exterior that contrasts perfectly with the juicy chicken.

Equipment

• Large sheet pan with edges
• Parchment paper (optional, for easy cleanup)
• 3 shallow bowls or pie plates
• Tongs

My Go-To Tools

• Sheet Pan — large enough to spread everything out for even roasting
• Parchment Paper — keeps cleanup simple and prevents sticking

-- Let’s Make It Together

Preheat your oven to 400°F and line a large sheet pan if desired.

Set up three shallow bowls: one with flour, one with a mixture of breadcrumbs, Parmesan, and garlic powder, and one with melted butter, lemon zest and juice, and minced garlic.

Dredge each piece of chicken in flour, dip into the lemon butter mixture, then coat in the breadcrumb mixture. Place on the sheet pan.

Add the tomatoes, zucchini, and mushrooms around the chicken. Drizzle the vegetables with olive oil and sprinkle everything with lemon pepper seasoning.

Bake for 15 minutes, then flip the chicken. Add lemon slices on top and return to the oven for another 10–15 minutes, until the chicken is golden and cooked through.

Finish with fresh parsley and serve.

-- Perfecting the Cooking Process

For the best texture, make sure everything is spread out in a single layer on the sheet pan. Crowding the pan will cause the vegetables to steam instead of roast.

-- Add Your Touch

This recipe is easy to adapt depending on what you have on hand.

You can swap in different vegetables like asparagus or bell peppers, add a sprinkle of feta for a Mediterranean twist, or serve it over pasta or rice to make it a little more filling.

Set the mood

Food is about more than just the recipe—it’s about the moment around the table. Here are a few simple ideas to set the mood when you serve this dish.

If you loved this fresh and easy sheet pan dinner, here are a few more recipes to try next:

• Lemon Asparagus Orecchiette — light, bright, and perfect for spring
• Lemon Garlic Chicken Bites with Asparagus — Spring forward meal with a big pop of flavor
• Steak Salad for Two — quick, satisfying, and full of flavor

Save this one for those nights when you want something simple that still feels fresh and a little special.

Before You Start 

Can I use regular chicken breasts?
Yes—just pound them to an even thickness so they cook evenly.

Can I use different vegetables?
Absolutely—just choose vegetables that roast well in a similar time frame.

How do I know when the chicken is done?
It should reach an internal temperature of 165°F and be golden on the outside.

Can I make this ahead of time?
You can prep the ingredients ahead, but it’s best baked fresh.

How do I keep the coating crispy?
Avoid overcrowding and flip the chicken halfway through baking.