Colourful Rainbow Bean Salad Recipe

This Colourful Rainbow Bean Salad is a vibrant, healthy, and protein-packed dish featuring a mix of colorful beans, crunchy vegetables, and a tangy dressing. It’s a refreshing side dish that’s perfect for summer gatherings, BBQs, meal prep, or as a light, nutritious meal on its own!

Why You’ll Love This Recipe

• Bright & Colourful – A feast for the eyes with a mix of vibrant beans and veggies.
• Packed with Protein & Fiber – Beans make this salad hearty and nutritious.
• Zesty & Refreshing Dressing – A tangy vinaigrette ties all the flavors together.
• Great for Meal Prep – Tastes even better the next day!
• Vegan & Gluten-Free – A healthy and delicious option for everyone.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Salad:

• Chickpeas (canned, drained, and rinsed)
• Black beans (canned, drained, and rinsed)
• Kidney beans (canned, drained, and rinsed)
• Green beans (blanched, chopped)
• Red bell pepper (diced)
• Yellow bell pepper (diced)
• Orange bell pepper (diced)
• Red onion (finely chopped)
• Cherry tomatoes (halved)
• Fresh parsley or cilantro (chopped)

For the Dressing:

• Olive oil
• Apple cider vinegar (or red wine vinegar)
• Dijon mustard
• Honey (or maple syrup for vegan option)
• Garlic (minced)
• Lemon juice (freshly squeezed)
• Salt & black pepper
• Red pepper flakes (optional, for a spicy kick)

Directions

Step 1: Prepare the Beans & Vegetables

1. Drain & Rinse Beans – Rinse chickpeas, black beans, and kidney beans under cold water.
2. Blanch Green Beans – Boil green beans for 1-2 minutes, then transfer to ice water.
3. Chop Vegetables – Dice bell peppers, red onion, and halve the cherry tomatoes.

Step 2: Make the Dressing

1. Whisk Ingredients – In a small bowl, whisk together olive oil, vinegar, Dijon mustard, honey, garlic, lemon juice, salt, and pepper.

Step 3: Assemble the Salad

1. Combine Everything – In a large bowl, mix the beans, green beans, chopped vegetables, and fresh parsley.
2. Toss with Dressing – Pour the dressing over the salad and toss well to coat.

Step 4: Chill & Serve

1. Let the Flavours Meld – Cover and refrigerate for at least 30 minutes before serving.
2. Garnish & Enjoy – Serve cold and garnish with extra parsley or red pepper flakes.

Servings and Timing

• Servings: 6-8
• Prep Time: 15 minutes
• Chill Time: 30 minutes

Variations

• Mexican-Inspired – Add corn, avocado, and lime juice.
• Mediterranean Twist – Mix in feta cheese and Kalamata olives.
• Spicy Version – Add diced jalapeño and extra red pepper flakes.
• Protein Boost – Toss in grilled chicken or tofu.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 5 days.
• Freezing: Not recommended (fresh veggies will lose their texture).
• Serving Tip: Enjoy chilled or at room temperature for the best flavor.

FAQs

Can I use dried beans instead of canned?

Yes! Soak and cook them beforehand for the best texture.

How can I make this oil-free?

Use extra lemon juice or a splash of vegetable broth instead of olive oil.

Can I add nuts or seeds?

Yes! Toasted almonds, sunflower seeds, or pumpkin seeds add crunch.

Is this salad good for meal prep?

Absolutely! The flavors develop even more after sitting overnight.

Can I swap the dressing?

Yes! A balsamic vinaigrette or tahini dressing also works well.

How do I keep the salad from getting soggy?

Store the dressing separately and toss before serving.

Can I use different beans?

Yes! Try navy beans, pinto beans, or lentils for variety.

What can I serve this with?

Pair with grilled meats, burgers, sandwiches, or serve as a main dish with quinoa.

Is this recipe kid-friendly?

Yes! The mild, slightly sweet dressing makes it appealing to kids.

Can I use frozen vegetables?

Yes, but thaw and drain them well before using.

Conclusion

This Colourful Rainbow Bean Salad is fresh, healthy, and bursting with flavor! With a mix of beans, crunchy veggies, and a tangy vinaigrette, it’s a must-try dish for any occasion. Make a batch today and enjoy a nutritious, vibrant salad all week long!

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