COLOURFUL RAINBOW BEAN SALAD RECIPE
This colourful rainbow bean salad is fresh, crunchy, and full of vibrant flavours. Packed with protein-rich beans and crisp veggies, it’s the perfect healthy side dish for picnics, lunches, or barbecues.
Ingredients
- 1 can 15 ounces kidney beans, drained and rinsed
- 1 can 15 ounces chickpeas, drained and rinsed
- 1 can 15 ounces black beans, drained and rinsed
- 1 cup corn kernels fresh or frozen
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- ½ red onion finely chopped
- ¼ cup chopped fresh parsley
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Prepare the Ingredients: Drain and rinse all beans. Dice the bell peppers and chop the onion and parsley.
- Make the Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper.
- Combine Everything: In a large mixing bowl, add beans, corn, bell peppers, onion, and parsley.
- Toss and Chill: Pour the dressing over the salad and toss until evenly coated.
- Serve: Chill for 30 minutes before serving for best flavour.
Notes
- Make Ahead: Prepare up to a day in advance and store in the fridge. Flavours improve as it sits.
- Custom Flavours: Add avocado, diced cucumber, or feta cheese for variety.
- Serving Suggestions: Perfect as a side dish for grilled meats, picnics, or potlucks.
- Storage Tips: Store in an airtight container in the fridge for up to 3 days. Stir before serving.