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
115.5 ounces can garbanzo beans (chickpeas), drained and rinsed
1red bell pepperseeded and diced
1yellow bell pepperseeded and diced
⅓cupred oniondiced
1green bell pepperseeded and diced
13.8 ounces can of sliced black olives, drained
1jalapeno pepperseeded and diced
1-pintgrape tomatoesquartered
¼cupfinely chopped parsley
For the dressing:
½cupolive oil
½cupred wine vinegar
1tablespoonsugar
½teaspooncelery salt
½teaspoonblack pepper
1teaspoononion powder
2teaspoonsdijon 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.