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Rainbow Bean Salad

Rainbow Bean Salad
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Rainbow Bean Salad is a vibrant, colorful, and nutritious dish featuring a mix of beans and fresh vegetables tossed in a light, zesty lemon and olive oil dressing. Packed with plant-based protein and fiber, it’s perfect for summer meals, picnics, and BBQs. Easy to prepare, make-ahead friendly, and bursting with fresh flavors, this salad is both satisfying and versatile.

Ingredients

Scale

Beans

  • 1 cup canned chickpeas, drained and rinsed
  • 1 cup canned kidney beans, drained and rinsed
  • 1 cup green beans, blanched and chopped (or canned green beans, drained)

Vegetables

  • 1/2 cup red bell pepper, diced
  • 1/2 cup yellow bell pepper, diced
  • 1/2 cup orange bell pepper, diced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped

Herbs

  • 2 tbsp fresh parsley, roughly chopped
  • 2 tbsp fresh cilantro, roughly chopped

Dressing

  • 3 tbsp fresh lemon juice
  • 3 tbsp extra virgin olive oil
  • 1 clove garlic, minced (optional)
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Beans: Drain and rinse canned chickpeas and kidney beans thoroughly under cold water to remove excess sodium. If using fresh green beans, blanch them in boiling water for 2-3 minutes until tender-crisp, then immediately plunge them into ice water to maintain their vibrant color and texture. Chop green beans into bite-sized pieces if necessary.
  2. Chop the Vegetables: Dice red, yellow, and orange bell peppers into small, uniform pieces. Halve the cherry tomatoes. Finely chop the red onion. Roughly chop fresh parsley and cilantro to prepare all fresh ingredients for the salad.
  3. Make the Dressing: In a small bowl, whisk together fresh lemon juice, extra virgin olive oil, minced garlic (if using), salt, and black pepper until the mixture emulsifies. This dressing adds a bright, zesty flavor and smooth richness to the salad.
  4. Toss All Ingredients: In a large mixing bowl, combine the drained and prepared beans, chopped vegetables, and fresh herbs. Pour the dressing over the salad and gently toss to evenly coat all ingredients with the dressing, ensuring each bite is flavorful.
  5. Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and develop. Serve chilled for the best refreshing taste and texture.

Notes

  • Use fresh vegetables and herbs for maximum brightness and texture.
  • Do not overdress the salad; use just enough dressing to lightly coat the ingredients to avoid sogginess.
  • Prepare the salad a day ahead to deepen flavors and for convenience.
  • Taste the dressing before tossing and adjust lemon juice or seasoning as needed for preferred acidity and flavor.
  • Serve the salad cold to enjoy its fresh and vibrant qualities, especially in warm weather.

Nutrition

Keywords: rainbow bean salad, bean salad, summer salad, vegetarian, vegan, gluten free, healthy salad, easy salad

Find it online: https://sophiespace.com/rainbow-bean-salad/