Colorful Bean Salad

Colorful Bean Salad is a vibrant and protein-packed dish featuring a mix of beans, crisp vegetables, and a tangy homemade dressing.

It’s a quick and easy salad that’s perfect for picnics, potlucks, or a light meal. This dish is as versatile as it is delicious, offering endless possibilities for customization!

Kitchen Equipment Needed

• Large mixing bowl
• Knife
• Cutting board
• Measuring cups and spoons
• Whisk or fork
• Serving bowl

Ingredients

For the Salad:

• 1 cup cooked kidney beans (or 1 can, rinsed and drained)
• 1 cup cooked black beans (or 1 can, rinsed and drained)
• 1 cup cooked garbanzo beans (or 1 can, rinsed and drained)
• 1 cup sweet corn (fresh, frozen, or canned)
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh parsley, chopped

For the Dressing:

• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1 clove garlic, minced
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup (optional)
• 1/2 tsp salt
• 1/4 tsp black pepper

Directions

1. Prepare the Beans and Vegetables:
   Rinse and drain the beans if using canned. Chop the peppers, onion, and parsley. Add all the salad ingredients to a large mixing bowl.
2. Make the Dressing:
   In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, garlic, Dijon mustard, honey, salt, and black pepper until emulsified.
3. Combine the Salad:
   Pour the dressing over the bean and vegetable mixture. Toss gently to coat everything evenly.
4. Chill and Serve:
   Let the salad sit in the refrigerator for 15–20 minutes to allow the flavors to meld before serving.

Prep Time

15 minutes

Total Time

15 minutes

Nutrition (Per Serving)

Calories: 200
Protein: 8g
Carbohydrates: 28g
Fat: 7g
Sugar: 4g

Expert Tips

• Rinse Canned Beans Well: This removes excess sodium and improves the taste of the beans.
• Add Fresh Herbs: Basil, cilantro, or dill can be used instead of parsley for a different flavor.
• Make Ahead: This salad tastes even better the next day, so prepare it in advance for added convenience.

FAQs

Can I use other types of beans?
Absolutely! Try navy beans, pinto beans, or cannellini beans for variety.

How long will this salad last in the fridge?
It can be stored in an airtight container for up to 3 days.

Can I make this salad oil-free?
Yes, you can skip the olive oil and use extra lemon juice or vinegar for a lighter dressing.

Storing & Reheating

• Refrigerator: Store in an airtight container for up to 3 days. Stir well before serving as the dressing may settle.
• Freezer: This salad is not ideal for freezing due to the fresh vegetables and dressing.

Substitutions & Variations

• Spicy Kick: Add diced jalapeños or a sprinkle of chili flakes for heat.
• Mediterranean Twist: Include olives, feta cheese, and a touch of oregano.
• Lower Sugar: Omit the honey or maple syrup in the dressing for a sugar-free version.

Colorful Bean Salad

Colorful Bean Salad is a vibrant and protein-packed dish featuring a mix of beans, crisp vegetables, and a tangy homemade dressing.

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Equipment

• - Large mixing bowl
• - Knife
• - Cutting board
• Measuring cups and spoons
• - Whisk or fork
• - Serving bowl

Ingredients

  

• **For the Salad:**
• - 1 cup cooked kidney beans or 1 can, rinsed and drained
• - 1 cup cooked black beans or 1 can, rinsed and drained
• - 1 cup cooked garbanzo beans or 1 can, rinsed and drained
• - 1 cup sweet corn fresh, frozen, or canned
• - 1 red bell pepper diced
• - 1 green bell pepper diced
• - 1/2 red onion finely chopped
• - 1/4 cup fresh parsley chopped
• **For the Dressing:**
• - 3 tbsp olive oil
• - 2 tbsp red wine vinegar
• - 1 tbsp lemon juice
• - 1 clove garlic minced
• - 1 tsp Dijon mustard
• - 1 tsp honey or maple syrup optional
• - 1/2 tsp salt
• - 1/4 tsp black pepper

Instructions

 

• **Prepare the Beans and Vegetables:**
• Rinse and drain the beans if using canned. Chop the peppers, onion, and parsley. Add all the salad ingredients to a large mixing bowl.
• **Make the Dressing:**
• In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, garlic, Dijon mustard, honey, salt, and black pepper until emulsified.
• **Combine the Salad:**
• Pour the dressing over the bean and vegetable mixture. Toss gently to coat everything evenly.
• **Chill and Serve:**
• Let the salad sit in the refrigerator for 15–20 minutes to allow the flavors to meld before serving.