Description
Mexican-inspired rainbow bean salad dazzles taste buds with its kaleidoscope of fresh ingredients and zesty lime dressing. Crisp vegetables and protein-packed beans create a refreshing, nutritious meal that brings summer’s energy to your plate.
Ingredients
Scale
Beans and Legumes:
- 1 can (15 ounces/425 grams) black beans, drained & rinsed
- 1 can (15 ounces/425 grams) chickpeas (garbanzo beans), drained & rinsed
- 1 can (15 ounces/425 grams) kidney beans, drained & rinsed
Fresh Vegetables and Herbs:
- 1 cup cherry tomatoes, halved
- ½ cup red bell pepper, diced
- ½ cup yellow bell pepper, diced
- ½ cup orange bell pepper, diced
- ½ cup red onion, finely chopped
- ½ cup cucumber, diced
- ½ cup sweet corn (fresh, frozen, or canned)
- ¼ cup fresh parsley or cilantro, chopped
Dressing and Seasonings:
- ¼ cup olive oil
- 3 tablespoons fresh lemon juice (or lime juice)
- 1 tablespoon red wine vinegar
- 1 teaspoon honey or maple syrup (for balance)
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- Salt & black pepper, to taste
Instructions
- Assemble a vibrant medley of legumes and crisp vegetables in a spacious mixing vessel, carefully combining black beans, chickpeas, kidney beans, juicy cherry tomatoes, colorful bell peppers, zesty red onion, refreshing cucumber, sweet corn kernels, and aromatic fresh parsley.
- Craft a harmonious dressing by vigorously whisking together extra virgin olive oil, bright lemon juice, tangy red wine vinegar, golden honey, sharp Dijon mustard, earthy garlic powder, warm cumin, smoky paprika, and essential seasoning of salt and pepper until the mixture transforms into a smooth, well-integrated emulsion.
- Drench the vegetable and bean mixture with the prepared dressing, gently folding and tossing to ensure each ingredient is lavishly coated with the flavorful vinaigrette.
- Allow the salad to rest and marinate for approximately 15-20 minutes, enabling the ingredients to intermingle and develop a complex, integrated flavor profile that enhances the overall taste experience.
- Serve the rainbow bean salad either delightfully chilled or at ambient temperature, presenting a nutritious and visually stunning dish that promises a delectable blend of textures and tastes.
Notes
- Rinse canned beans thoroughly to reduce sodium and improve digestibility, preventing potential bloating.
- Choose organic, low-sodium beans for a healthier version of this vibrant salad.
- Customize bean selection based on dietary preferences or availability, swapping ingredients without compromising taste.
- Enhance protein content by adding quinoa or grilled tofu for vegetarian and vegan meal options.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 200
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 9 g
- Protein: 10 g
- Cholesterol: 0 mg