Name: Colourful Rainbow Bean Salad
Prep time: 15 min
Total time: 1 h
Cuisine: American
Ingredients: 1 can (15 oz) black beans, drained and rinsed; 1 can (15 oz) kidney beans, drained and rinsed; 1 can (15 oz) chickpeas, drained and rinsed; 1 cup diced red bell pepper; 1 cup diced yellow bell pepper; 1 cup diced green bell pepper; 1 cup halved grape or cherry tomatoes; ⅓ cup sliced black olives; ⅓ cup finely diced red onion; ¼ cup chopped fresh parsley; ½ cup olive oil; ½ cup red wine vinegar (or sherry vinegar); 2 tsp granulated sugar; ½ tsp celery salt; ½ tsp black pepper; 1 tsp onion powder; 2 tsp Dijon mustard

Why You’ll Love This Recipe

I love this salad for its explosion of color, texture, and flavor. It’s hearty enough to stand on its own, but light and refreshing enough to serve as a side. Packed with plant-based protein and fiber, it’s a satisfying and nutritious option I often prepare ahead for the week. It gets better as it chills, making it perfect for entertaining or packing for lunch.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
1 cup diced red bell pepper
1 cup diced yellow bell pepper
1 cup diced green bell pepper
1 cup halved grape or cherry tomatoes
⅓ cup sliced black olives
⅓ cup finely diced red onion
¼ cup chopped fresh parsley

Sweet-and-Sour Vinaigrette:

½ cup olive oil
½ cup red wine vinegar (or sherry vinegar)
2 tsp granulated sugar
½ tsp celery salt
½ tsp black pepper
1 tsp onion powder
2 tsp Dijon mustard

Directions

In a large bowl, I combine all the drained and rinsed beans, diced bell peppers, halved tomatoes, black olives, red onion, and parsley.
In a mason jar or small bowl, I whisk or shake together all vinaigrette ingredients until well emulsified.
I pour the vinaigrette over the salad and toss thoroughly to coat all the ingredients.
For the best flavor, I refrigerate the salad for at least 1 hour or overnight. I give it another good toss before serving.

Servings and timing

This recipe makes 8 servings.
Prep Time: 15 minutes
Cooking Time: 0 minutes
Total Time: approximately 1 hour (including chilling)
Approximate Calories: 220 kcal per serving

Variations

I sometimes add corn or diced avocado for more texture. If I want more zing, I throw in chopped jalapeño or a splash of lime juice. To make it even heartier, I mix in cooked quinoa or wild rice. For a different herbaceous twist, I swap parsley for cilantro or mint.

storage/reheating

I store the salad in an airtight container in the refrigerator for up to 4 days. It tastes even better after sitting, and there’s no need to reheat—just stir and serve cold or at room temperature.

FAQs

Can I use different beans?

Yes, I use any combination of beans I like—cannellini, navy, or pinto beans work well too.

Is this salad good for meal prep?

Absolutely. It holds up wonderfully for several days and is great for grab-and-go lunches.

Can I make this without sugar?

Yes, I skip the sugar or use a natural alternative like maple syrup or agave for a similar sweet-tart effect.

How do I keep the veggies crisp?

I dice everything just before mixing and avoid over-mixing to maintain texture.

Is this salad freezer-friendly?

No, I don’t recommend freezing it as the texture of the beans and veggies will degrade.

Conclusion

Colourful Rainbow Bean Salad is a wholesome, beautiful, and flavorful dish I love making again and again. It’s easy, budget-friendly, and packed with nutrients. Whether I’m preparing it for a gathering or as part of my weekly meal prep, it never fails to satisfy.