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bean salad with dressing
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Rainbow Bean Salad

Serve up this easy bean salad for a side dish or even snack. Loaded with a variety of fresh vegetables and beans. This rainbow bean salad is so delicious.
Course Side Dishes
Cuisine American
Keyword 3 bean salad, bean salad, cold salad, easy salad recipe, easy side dish, fresh bean salad, how to make bean salad, potluck salad, potluck side dish, rainbow bean salad, rainbow salad, summer salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 -10 servings
Calories 280kcal
Author Kelsey Apley

Ingredients

  • 1 15.25 ounce can black beans, drained and rinsed
  • 1 15.5 ounces can kidney beans, drained and rinsed
  • 1 15.5 ounces can garbanzo beans (chickpeas), drained and rinsed
  • 1 red bell pepper seeded and diced
  • 1 yellow bell pepper seeded and diced
  • cup red onion diced
  • 1 green bell pepper seeded and diced
  • 1 3.8 ounces can of sliced black olives, drained
  • 1 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

Serving: 1g | Calories: 280kcal | Carbohydrates: 29g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Sodium: 348mg | Fiber: 8g | Sugar: 6g