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Rainbow Bean Salad

Rainbow Bean Salad
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A fresh, colorful, and protein-rich Rainbow Bean Salad combining mixed beans, crisp bell peppers, cherry tomatoes, and fresh herbs tossed in a zesty lemon-garlic dressing. Quick and easy to prepare, this vibrant salad is perfect for lunch, dinner, or as a nutritious snack, offering a feast for the eyes and a powerhouse of nutrients in every bite.

Ingredients

Scale

Beans

  • 1 cup canned kidney beans, drained and rinsed
  • 1 cup canned chickpeas, drained and rinsed
  • 1 cup canned black beans, drained and rinsed
  • 1 cup canned cannellini beans, drained and rinsed

Vegetables

  • 1/2 cup red bell pepper, chopped
  • 1/2 cup yellow bell pepper, chopped
  • 1/2 cup orange bell pepper, chopped
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced

Herbs

  • 2 tablespoons fresh parsley, finely chopped
  • 2 tablespoons fresh cilantro, finely chopped

Dressing

  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the Beans and Vegetables: Drain and rinse your canned beans thoroughly to remove excess sodium and achieve a cleaner taste. Chop bell peppers, slice cherry tomatoes in halves, and thinly slice the red onion. Finely chop fresh herbs like parsley and cilantro for an aromatic punch.
  2. Mix the Salad Base: In a large bowl, combine all the beans and prepared vegetables. Make sure everything is evenly distributed so every bite gets a bit of each ingredient’s flavor and texture.
  3. Make the Dressing: Whisk together olive oil, freshly squeezed lemon juice, minced garlic, salt, and pepper in a small bowl. This simple dressing injects the salad with brightness and ties all the flavors together beautifully.
  4. Toss and Chill: Pour the dressing over the bean and veggie mix. Toss gently but thoroughly to ensure everything is coated. For best results, refrigerate the salad for at least 30 minutes before serving, allowing the flavors to meld.

Notes

  • Drain beans thoroughly: Excess liquid can make the salad soggy, so pat beans dry if needed.
  • Use fresh lemon juice: Bottled lemon juice lacks brightness; fresh juice truly elevates the flavor.
  • Chop veggies uniformly: This ensures every forkful has balanced texture and flavor.
  • Let it chill: Allow the salad to rest in the fridge to enhance the melding of flavors.
  • Adjust seasoning last: Taste after chilling and add extra salt, pepper, or lemon if needed.

Nutrition

Keywords: rainbow bean salad, bean salad, healthy salad, vegan salad, gluten free, quick salad, colorful salad

Find it online: https://mealsbysarah.com/rainbow-bean-salad/