Description

A burst of color, crunch, and zesty flavor, this Colourful Rainbow Bean Salad is your new go-to for a quick, healthy, and crowd-pleasing dish. Whether you’re hunting for lunch prep ideas, a vibrant potluck option, or a satisfying plant-based meal, this easy recipe is packed with nutrition and flavor. Featuring kidney beans, white beans, chickpeas, and a mix of bell peppers, this no-cook salad is as beautiful as it is nourishing. The tangy dressing ties it all together, making every bite refreshing and delicious. Ideal for those seeking quick breakfasts, light lunch options, or wholesome dinner ideas.

Ingredients

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) cannellini or white beans, drained and rinsed

1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed

1 red bell pepper, diced

1 yellow bell pepper, diced

1 green bell pepper, diced

1 small red onion, finely chopped

1/2 cup fresh parsley, chopped

2 tbsp fresh cilantro, chopped (optional)

1/4 cup olive oil

3 tbsp apple cider vinegar or lemon juice

1 tsp Dijon mustard

1 clove garlic, minced

Salt and black pepper to taste

Instructions

Drain and rinse all canned beans and let them drain fully.
Dice the red, yellow, and green bell peppers. Finely chop the red onion. Chop parsley and cilantro.
In a large bowl, combine beans, vegetables, and herbs. Mix gently.
In a separate bowl, whisk together olive oil, vinegar/lemon juice, mustard, garlic, salt, and pepper.
Pour dressing over the salad. Toss to coat evenly.
Cover and refrigerate for 30 minutes before serving to let flavors meld.

Prep Time: 15 minutes
Cook Time: None
Category: Salad