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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.