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Rainbow Bean Salad

Rainbow Bean Salad: A Vibrant & Healthy Recipe

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Rainbow Bean Salad is a vibrant and nutritious dish that combines an array of colorful beans and fresh vegetables, all drizzled with a zesty homemade dressing. This delightful salad is not only visually appealing but also packed with protein and fiber, making it a fulfilling option for any meal. Ideal as a side dish, light lunch, or topping for tacos, this Rainbow Bean Salad can be prepared quickly—perfect for busy days or gatherings. Its bold flavors and crisp texture will make it a favorite among family and friends.

Ingredients

Scale
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 1 (15-ounce) can great northern beans, rinsed and drained
  • 1 (15-ounce) can garbanzo beans (chickpeas), rinsed and drained
  • 1 red bell pepper, finely diced
  • 1 yellow bell pepper, finely diced
  • 1 orange bell pepper, finely diced
  • 1/2 red onion, finely diced
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped fresh parsley
  • 1/4 cup olive oil
  • 1/4 cup red apple vinegar
  • 2 tablespoons lime juice, freshly squeezed
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey (or maple syrup for vegan option)
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste

Instructions

  1. In a large mixing bowl, combine the rinsed beans.
  2. Add the diced bell peppers and onion. Optionally soak the onion in water for a milder taste.
  3. Stir in the cilantro and parsley until evenly mixed.
  4. In a separate bowl, whisk together olive oil, vinegar, lime juice, mustard, honey (or maple syrup), chili powder, cumin, garlic powder, salt & pepper to taste.
  5. Pour the dressing over the bean mixture and gently toss to coat.
  6. Refrigerate for at least 30 minutes to allow flavors to meld.
  7. Toss again before serving.

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