Skip To Main Content

Bean Salad

Welcoming a New Season: 3 Tips to Make Summer Salad Friendly

By Dylan Bailey, MS

Today marks the longest day of the year, aka an event called “summer solstice”. Many of us also know this day as the official start to summer! During summer solstice, some places may experience up to 24 hours of sunlight (we’re looking at you northern tip of Alaska). Although bittersweet as each day will become shorter and shorter with less sunlight, we can still celebrate summer for all it is worth. What better way to do this than kicking off the new season with refreshing your salad knowledge?

Salads are excellent means to deliver nutrients packed in a flavor-friendly way, but they can be known to be quite boring. These tips below can help you step-up your salad game this summer as you enjoy the sunshine!

Fresh Herbs for the Win (FTW)

Summer Garbanzo Bean Salad

Herbs make for an excellent addition to any salad with their bursting flavor, and really change the entire dimension of anything they’re added to. Not to mention, they also contain vitamins and minerals like potassium, vitamin C, vitamin K and vitamin A. Fresh herbs can even be grown in your kitchen, perfect for a summer project with the kids. For an easy summer salad recipe using fresh herbs, check out this Summer Garbanzo Bean Salad, made with Libby’s® Whole Kernel Sweet Corn and Cut Green Beans.

Get Slaw’d

Summery Slaw

Re-think the traditional salad by going the “slaw” route. Normal salads can be vehicles for greens like iceberg and romaine lettuce, which can be overused, boring and don’t lend tremendous flavor or texture profile. Using cabbage slaw in salads can add a unique mouthfeel and “pop” – perfect for summertime. Cabbage is also high in fiber, low in glycemic load, rich in vitamins C and K, and folate (also known as folic acid or vitamin B9). This Summery Slaw is easy to make and a perfect introductory dish for slaw beginners!

Add Some Crunch with Seeds and Nuts

Warm Baby Green Salad with Peas, Pistachios and Pecorino

Seeds and nuts have significant health benefits and including them in salads is the perfect way to enjoy their splendor. If you can name it, nuts and seeds have it. Protein – yup. Fiber – yup. Healthy fats – yup. Antioxidants – yup. Elevate their use beyond just a snack, as these items can provide a nice texture gradient and wonderful taste (try roasted varieties for an additional level of flavor). This Warm Baby Green Salad with Peas, Pistachios and Pecorino uses pistachios to lend a rich, nutty and earthy taste element.

We here at Libby’s hope that this summer is your best one yet. We also hope that you can use these tips to continue elevating how you think about salads, all summer long!

Make School Lunches Healthy and Fun for Your Kids

While this can sometimes be difficult with the temptation of pizza and hot dogs doled out in the school cafeteria, it is important to make healthy lunches a priority. October 13-17 is National School Lunch Week, dedicated to improving the quality of school lunches. In recent years, schools have made serious efforts to reduce trans fats and sodium levels, and introduce more lean protein, fruit and vegetables into lunch menus.


Take charge of your child’s nutrition – make a homemade lunch and introduce healthy eating habits from a young age. Here are some healthy and fun lunch options that revamp the typical school lunches.


Confetti Tuna Rice Salad


When food is visually appealing, kids get more excited to eat it. Instead of the quintessential tuna salad sandwich, pack a colorful (and healthy!) alternative like our Confetti Tuna Rice Salad. Packed with Libby’s® Sweet Peas, Organic Black Beans and Whole Kernel Sweet Corn, this flavorful entrée will ensure your kids are eating a wholesome and filling lunch.


Lunch Box Pasta Salad


Put an Italian spin on lunch with this classic recipe, minus the mayonnaise. Use Libby’s® Mixed Vegetables and Whole Kernel Sweet Corn. The whole wheat pasta also adds a healthier alternative to your kids’ lunch.


Southwestern Black Bean Salad


Image via Snack the Planet

Most healthy cafeteria lunches feature salads made with iceberg lettuce, which has little nutritional value. This dish takes a healthy twist on that old standby. Use Libby’s® Organic Black Beans and Whole Kernel Sweet Corn to add some fiber to the dish. Romaine lettuce serves as the base for this nutritious side salad.


What changes would you make to your child’s school lunch? Share your thoughts and revamped recipes on our Facebook page