Description
This Rainbow Bean Salad is a burst of color and nutrition, combining various beans and fresh vegetables.
Ingredients
Scale
- 1 can (15 oz) garbanzo beans, drained
- 1 can (15 oz) pinto beans, drained
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) black beans, drained
- 1 can (15 oz) great northern beans, drained
- ½ red onion, finely diced
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 yellow bell pepper, diced
- ¼ cup red wine vinegar
- ½ cup fresh cilantro, chopped
- ¼ cup olive oil
- ¼ cup chopped fresh parsley
- 2 tablespoons lime juice
- 1 tablespoon Dijon mustard
- 1 teaspoon chili powder
- 1 teaspoon honey or maple syrup
- ½ teaspoon cumin
- ¼ teaspoon garlic powder
- Salt and black pepper, to taste
Instructions
- Begin by thoroughly rinsing and draining all the beans to ensure they are clean and free from excess liquid. Combine the garbanzo, pinto, kidney, black, and great northern beans in a large mixing bowl, which will serve as your salad’s hearty base.
- Next, in the same bowl, integrate your finely diced red onion along with the diced red, orange, and yellow bell peppers. Top it off with freshly chopped cilantro and parsley.
- In a smaller bowl, whisk together the olive oil, red wine vinegar, lime juice, Dijon mustard, honey or maple syrup, chili powder, cumin, and garlic powder.
- Pour the freshly prepared vinaigrette over the bean and vegetable mixture. Gently toss the salad until evenly coated with the dressing. Cover and chill in the refrigerator for at least 30 minutes.
- Before serving, give the salad another gentle toss to redistribute the dressing, adjusting salt or pepper as needed.
Notes
This salad can be made a day in advance which helps intensify the flavors even more. Using maple syrup ensures the dish is vegan while honey adds a delightful sweetness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
Nutrition
- Calories: 250 kcal
- Sodium: Variable based on added salt
- Protein: 9 g