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–+ servings

Rainbow Bean Salad

A vibrant and healthy salad packed with colorful beans and fresh vegetables, perfect for a light meal or side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

Beans and Vegetables
  • 1 cup canned black beans rinsed and drained
  • 1 cup canned kidney beans rinsed and drained
  • 1 cup canned garbanzo beans rinsed and drained
  • 1 cup cherry tomatoes halved
  • 1 cup bell pepper diced
  • 1 cup cucumber diced
  • 1/4 cup red onion finely chopped
  • 1/4 cup fresh parsley chopped
Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon honey or maple syrup for vegan option
  • 1 teaspoon garlic minced
  • 1/2 teaspoon salt to taste
  • 1/4 teaspoon black pepper to taste

Method
 

Prepare the Salad
  1. In a large mixing bowl, combine the black beans, kidney beans, garbanzo beans, cherry tomatoes, bell pepper, cucumber, red onion, and parsley.
  2. Toss the ingredients together until well mixed.
Make the Dressing
  1. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, minced garlic, salt, and black pepper until well combined.
Combine and Serve
  1. Pour the dressing over the salad and toss gently to coat all the ingredients.
  2. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 30gProtein: 10gFat: 8gSaturated Fat: 1gFiber: 8gSugar: 3g

Notes

This salad can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors improve as it sits.

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