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Colourful Rainbow Bean Salad Recipe

Colourful Rainbow Bean Salad Recipe

A fresh, vibrant, and healthy Colourful Rainbow Bean Salad bursting with mixed beans, crisp vegetables, and a zesty lemon dressing. Packed with plant-based protein, fiber, and nutrients, this easy-to-make salad is perfect for lunch, picnics, or gatherings and can be customized to suit your taste and dietary needs.

  • Total Time: 10 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Beans

  • 1 cup kidney beans (canned or cooked, rinsed and drained)
  • 1 cup chickpeas (canned or cooked, rinsed and drained)
  • 1 cup black beans (canned or cooked, rinsed and drained)
  • 1 cup cannellini beans (canned or cooked, rinsed and drained)

Vegetables

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

Herbs & Dressing

  • 1/4 cup fresh parsley or cilantro, chopped
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Beans and Vegetables: Rinse and drain your mixed beans thoroughly to remove any excess liquid from canned varieties. Wash and chop the bell peppers, halve the cherry tomatoes, and thinly slice the red onion. Make sure all ingredients are prepared uniformly to help blend the salad’s flavors beautifully.
  2. Mix and Combine: In a large mixing bowl, add all the prepared beans and vegetables. Toss gently to combine without mashing the beans, preserving their interesting textures.
  3. Make the Dressing: In a small bowl, whisk together extra virgin olive oil, freshly squeezed lemon juice, salt, and black pepper. Adjust the proportions according to your taste, aiming for a balance between tangy and smooth.
  4. Toss and Garnish: Pour the dressing over the bean and vegetable mixture, then toss gently to coat every colorful morsel evenly. Finally, sprinkle chopped fresh parsley or cilantro on top for an extra hit of freshness.

Notes

  • Use fresh vegetables to elevate both the taste and visual appeal of the salad.
  • Drain beans well to avoid diluting flavors and prevent sogginess.
  • Chop vegetables uniformly for balanced texture and flavor in every bite.
  • Let the salad chill in the refrigerator for 30 minutes before serving to allow flavors to meld beautifully.
  • Adjust the dressing amount last, starting with less and adding more gradually to avoid overpowering delicate flavors.
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Appetizers
  • Method: No Cook
  • Cuisine: International
  • Diet: Gluten Free, Vegan

Nutrition

  • Serving Size: 1 cup
  • Calories: 220 kcal
  • Sugar: 4 g
  • Sodium: 210 mg
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 32 g
  • Fiber: 9 g
  • Protein: 12 g
  • Cholesterol: 0 mg

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