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Colourful Rainbow Bean Salad Recipe

Colourful Rainbow Bean Salad Recipe

The Colourful Rainbow Bean Salad is a fresh, vibrant, and nutritious dish loaded with mixed beans, crisp veggies, and a zesty lemon-garlic dressing. Perfect for quick lunches, potlucks, or light dinners, this salad combines a beautiful array of colors with plant-based protein and fiber, ready in under 20 minutes.

  • Total Time: 15 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Beans

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

Vegetables

  • 1 cup cherry tomatoes, halved
  • 1 cup bell peppers (red, yellow, green), diced
  • 1/2 cup red onion, thinly sliced
  • 1/4 cup fresh parsley or cilantro, chopped

Dressing

  • 3 tablespoons olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 garlic clove, finely minced
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Beans: Drain and rinse the canned beans thoroughly to remove excess sodium and any canned flavor. This ensures freshness and helps the dressing adhere well.
  2. Chop the Vegetables: Dice bell peppers into small, even pieces, halve the cherry tomatoes, and thinly slice the red onion to provide a crunchy, juicy, and sharp combination.
  3. Mix the Dressing: In a small bowl, whisk together olive oil, freshly squeezed lemon juice, minced garlic, salt, and black pepper until balanced and bright.
  4. Combine Everything: In a large bowl, gently toss the beans, chopped vegetables, and fresh herbs. Pour the dressing over and mix until everything is evenly coated. Taste and adjust seasoning if necessary.
  5. Chill and Serve: Refrigerate the salad for at least 15 minutes to allow flavors to meld and serve chilled for maximum freshness and texture.

Notes

  • Use fresh herbs to elevate flavor complexity.
  • Rinse canned beans well to remove excess salt and prevent sogginess.
  • Chill the salad before serving to enhance flavor integration.
  • Adjust lemon juice and salt carefully to balance acidity with other flavors.
  • For crunchier vegetables, toss dressing right before serving.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Appetizers
  • Method: No-Cook
  • Cuisine: International
  • Diet: Gluten Free, Vegan

Nutrition

  • Serving Size: 1 cup
  • Calories: 210 kcal
  • Sugar: 4 g
  • Sodium: 250 mg
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 9 g
  • Protein: 10 g
  • Cholesterol: 0 mg

Keywords: rainbow bean salad, colorful salad, vegan salad, healthy salad, quick salad, bean salad, plant-based protein