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Rainbow Bean Salad: A Vibrant & Healthy Recipe

Rainbow Bean Salad: A Vibrant & Healthy Recipe
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★★★★★

5 from 29 reviews

This Rainbow Bean Salad is a vibrant, healthy, and protein-packed dish featuring a colorful medley of beans, bell peppers, and fresh herbs tossed in a zesty, tangy dressing. Perfect as a light lunch, side dish, or a nutritious potluck contribution, it’s easy to prepare, naturally gluten-free, vegan, and bursting with flavor.

Ingredients

Scale

Beans

  • 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

Vegetables

  • 1 red bell pepper, finely diced
  • 1 yellow bell pepper, finely diced
  • 1 orange bell pepper, finely diced
  • 1/2 red onion, finely diced

Herbs

  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped fresh parsley

Dressing

  • 1/4 cup olive oil
  • 1/4 cup red wine 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. Combine the Beans: In a large bowl, gently combine the rinsed and drained kidney beans, black beans, pinto beans, great northern beans, and garbanzo beans. Ensure beans are well drained to avoid excess moisture in the salad.
  2. Add the Vegetables: Add the finely diced red, yellow, and orange bell peppers along with the finely diced red onion. For a milder onion flavor, soak diced onion in cold water for 10 minutes, then drain before adding.
  3. Incorporate the Herbs: Stir in the chopped fresh cilantro and parsley to infuse fresh, fragrant herb flavors throughout the salad.
  4. Whisk the Wet Ingredients: In a separate small bowl, whisk together olive oil, red wine vinegar, and freshly squeezed lime juice thoroughly.
  5. Add the Flavorings: Add Dijon mustard, honey (or maple syrup), chili powder, cumin, and garlic powder to the wet ingredients and whisk again until smooth.
  6. Season to Perfection: Season the dressing with salt and freshly ground black pepper, tasting and adjusting seasonings as needed for balanced flavor.
  7. Dress the Salad: Pour the prepared dressing over the bean and vegetable mixture in the large bowl.
  8. Gently Toss: Toss gently to combine all ingredients, making sure the beans and vegetables are evenly coated with the dressing.
  9. Chill and Marinate: Cover the bowl with plastic wrap or transfer salad to an airtight container. Refrigerate for at least 30 minutes, ideally several hours, to allow flavors to meld.
  10. Adjust Seasonings (Again!): Before serving, give the salad another gentle toss, taste, and adjust seasonings as necessary to enhance the dish.

Notes

  • You can substitute honey with maple syrup to make this salad fully vegan.
  • Soaking the red onion in water can reduce its sharpness if desired.
  • This salad can be stored in the refrigerator for up to 3 days and tastes even better after marinating overnight.
  • Feel free to add avocado chunks or chopped cucumbers for extra creaminess and crunch.
  • Use fresh lime juice for best flavor in the dressing rather than bottled.

Nutrition

Keywords: rainbow bean salad, healthy bean salad, vegan salad, protein packed salad, rainbow salad, easy bean salad, gluten free salad

Find it online: https://deliciousdishspot.com/rainbow-bean-salad-a-vibrant-and-healthy-recipe/