Description

This rainbow bean salad is loaded with black beans, kidney beans, chickpeas, colorful bell peppers, tomatoes, and herbs. Tossed in a tangy sweet-and-sour vinaigrette—perfect for any occasion.

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

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

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Instructions

Combine beans, bell peppers, tomatoes, olives, red onion, and parsley in a large bowl.

In a small bowl or jar, whisk or shake vinaigrette ingredients until well blended.

Pour vinaigrette over the salad and toss to coat.

Chill for at least 1 hour before serving. Toss again before serving.

Notes

Add corn, avocado, jalapeño, or lime for variation.

For a heartier option, mix in cooked quinoa or wild rice.

Use mint or cilantro instead of parsley for a flavor twist.

Salad improves in flavor after chilling.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad, Side Dish, Meal Prep
Method: No-cook
Cuisine: American, Mediterranean-inspired