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Rainbow Bean Salad: A Vibrant & Healthy Recipe

Prep Time 20 minutes
Total Time 20 minutes
Servings 6 servings
Calories 250
This colorful and nutritious bean salad is packed with flavor and perfect for any occasion.

Ingredients

Beans

  • 1 can kidney beans, rinsed and drained
  • 1 can black beans, rinsed and drained
  • 1 can pinto beans, rinsed and drained
  • 1 can great northern beans, rinsed and drained
  • 1 can garbanzo beans (chickpeas), rinsed and drained
  • 1 each red bell pepper, finely diced
  • 1 each yellow bell pepper, finely diced
  • 1 each orange bell pepper, finely diced
  • 1/2 each 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 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 

  • Combine all rinsed and drained beans in a large bowl.
  • Add diced bell peppers and red onion; soak onion if desired.
  • Stir in cilantro and parsley.
  • Whisk together olive oil, vinegar, lime juice, mustard, honey, chili powder, cumin, and garlic powder.
  • Pour dressing over salad and toss gently.
  • Refrigerate for at least 30 minutes before serving.

Notes

For best flavor, let the salad sit in the fridge for a few hours.
Calories: 250kcal
Cost: $15.00
Course: Salad
Cuisine: American
Keyword: beans