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Rainbow Bean Salad Recipe

Rainbow Bean Salad Recipe
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★★★★★

5 from 20 reviews

This Rainbow Bean Salad is a vibrant, nutritious, and refreshing dish featuring a colorful medley of five types of beans combined with fresh bell peppers, red onion, and a zesty, tangy dressing made from olive oil, red wine vinegar, lime juice, and aromatic spices. Perfect as a light lunch, side dish, or picnic favorite, it can be prepared ahead of time and is naturally vegan, gluten-free, and packed with protein and fiber.

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 and Herbs

  • 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

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 well-drained kidney beans, black beans, pinto beans, great northern beans, and garbanzo beans to avoid a watery salad base.
  2. Add the Vegetables: Stir in the finely diced red, yellow, and orange bell peppers along with the finely diced red onion. For a milder onion flavor, soak the diced onion in cold water for 10 minutes before draining and adding it.
  3. Incorporate the Herbs: Mix in the chopped fresh cilantro and parsley evenly throughout the bean and vegetable mixture.
  4. Whisk the Wet Ingredients: In a small bowl, vigorously whisk together olive oil, red wine vinegar, and freshly squeezed lime juice until well combined.
  5. Add the Flavorings: To the wet mixture, add Dijon mustard, honey or maple syrup, chili powder, cumin, and garlic powder. Whisk until the flavorings are fully integrated into the dressing.
  6. Season to Perfection: Season the dressing with salt and freshly ground black pepper to taste. Taste and adjust seasoning as necessary for balanced flavor.
  7. Dress the Salad: Pour the prepared dressing over the bean and vegetable mixture in the bowl.
  8. Gently Toss: Carefully toss all ingredients together until every bean and vegetable is evenly coated with the dressing.
  9. Chill and Marinate: Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes, preferably several hours, allowing the flavors to meld beautifully.
  10. Adjust Seasonings (Again!): Before serving, gently toss the salad again, taste one last time, and adjust salt, pepper, or additional lime juice as needed for a perfect finish.

Notes

  • To reduce onion pungency, soak diced onion in cold water for 10 minutes before adding.
  • Maple syrup can be substituted for honey to keep the salad vegan.
  • Use well-rinsed and drained canned beans to avoid excess liquid making the salad soggy.
  • Can be prepared a day ahead for enhanced flavor development.
  • Great served chilled or at room temperature.
  • This salad is naturally gluten-free and vegan.
  • Adjust chili powder to taste if preferring less heat.

Nutrition

Keywords: Rainbow bean salad, mixed bean salad, vegan salad, gluten free salad, colorful bean salad, cold bean salad, healthy salad, picnic salad

Find it online: https://mixitwitjoe.com/rainbow-bean-salad-recipe/