Description
A vibrant and flavorful Rainbow Bean Salad packed with protein, fiber, and colorful vegetables, tossed in a tangy homemade dressing. Perfect as a side dish, light lunch, or topping for salads and tacos.
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 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 the Beans: In a large bowl, gently combine the rinsed and drained kidney beans, black beans, pinto beans, great northern beans, and garbanzo beans. Drain them really well to avoid a watery salad.
- Add the Vegetables: Add the finely diced red, yellow, and orange bell peppers to the bowl. Add the finely diced red onion. If you prefer a milder flavor, you can soak the diced red onion in cold water for about 10 minutes, then drain it before adding it to the salad.
- Incorporate the Herbs: Stir in the chopped fresh cilantro and parsley.
- Whisk the Wet Ingredients: In a separate small bowl, whisk together the olive oil, red wine vinegar, and lime juice.
- Add the Flavorings: Add the Dijon mustard, honey (or maple syrup), chili powder, cumin, and garlic powder to the bowl with the wet ingredients.
- Season to Perfection: Season the dressing with salt and freshly ground black pepper to taste. Be sure to taste the dressing and adjust the seasonings as needed.
- Dress the Salad: Pour the dressing over the bean and vegetable mixture in the large bowl.
- Gently Toss: Gently toss everything together until the beans and vegetables are evenly coated with the dressing.
- Chill and Marinate: Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes, or preferably longer (up to several hours), to allow the flavors to meld together.
- Adjust Seasonings (Again!): Before serving, give the salad another gentle toss and taste it. Adjust the seasonings as needed.
Notes
- Bean Variations: Feel free to use any combination of beans that you enjoy. You can substitute cannellini beans, cranberry beans, or even edamame for any of the beans listed in the recipe.
- Vegetable Variations: Add other vegetables such as corn, cucumber, or diced avocado.
- Spice it Up: Add a pinch of cayenne pepper or a finely chopped jalapeño pepper to the dressing for a spicy kick.
- Add Some Protein: Add some cooked quinoa, grilled chicken, or tofu for a more substantial and protein-packed salad.
- Make it Vegan: Ensure that you use maple syrup instead of honey to make the salad vegan.
- Herb Variations: Experiment with different herbs such as dill, mint, or oregano.
- Dressing Variations: Try using a different type of vinegar, such as apple cider vinegar or balsamic vinegar, for a different flavor. You can also add a clove of minced garlic to the dressing for extra flavor.
- Make it Ahead: This salad is best made ahead of time to allow the flavors to meld together. It can be stored in the refrigerator for up to 3 days.
- Not rinsing the beans thoroughly: Rinsing the beans removes excess starch and sodium, which can improve the flavor and texture of the salad.
- Overcooking the beans (if using dried beans): Overcooked beans will be mushy and unappetizing. Cook them until they are tender but still hold their shape.
- Using low-quality olive oil: The olive oil is a key component of the dressing, so use a good quality extra virgin olive oil for the best flavor.
- Not tasting and adjusting the seasonings:
- Prep Time: 20 minutes
- Cook Time: 0 minutes