Rainbow Bean Salad

My rainbow bean salad is white bean salad that is full of color. Beans are an excellent source of protein, and the crisp veggies are a perfect pairing. Great for meal prepping for lunches, serving as a side dish, or serving up at your next potluck.

Course Side Dishes

Cuisine American

Keyword bean salad, rainbow salad

Prep Time 10

Total Time 10

Servings servings

Calories 280kcal

Author Kelsey

Ingredients

1 15.25 ounce can black beans drained and rinsed
1 15.5 ounce Can kidney beans drained and rinsed
1 15.5 ounce Can garbanzo beans (chickpeas), drained and rinsed
1 medium red bell pepper seeded and diced
1 medium yellow bell pepper seeded and diced
⅓ cup red onion diced
1 medium green bell pepper seeded and diced
1 3.8 ounces Can of sliced black olives drained
1 medium jalapeno pepper seeded and diced
1- pint grape tomatoes quartered
¼ cup finely chopped parsley

For the dressing:

½ cup olive oil
½ cup red wine vinegar
1 tablespoon sugar
½ teaspoon celery salt
½ teaspoon black pepper
1 teaspoon onion powder
2 teaspoons dijon mustard

Instructions

To make this rainbow bean salad, you will want to prep all your veggies and open your cans and place them in a bowl.
Then in a jar or bowl, you will want to work on adding all the ingredients for your dressing. Place lid on the jar and shake, or use a whisk to mix up the dressing.
Pour over the veggies and beans, and toss the salad.
Store your rainbow bean salad in the fridge for at least 4 hours or let it sit overnight.
Then right before serving give your bean salad a toss, and enjoy.

Notes

Feel free to change up the veggies used or swap beans for what you have if you would like.

Store any leftovers in a fridge in a covered dish. The leftover salad will last for up to 5 days.

Nutrition