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Rainbow Bean Salad (A Vibrant & Healthy Salad)

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A vibrant, crunchy, and protein-rich salad featuring five varieties of beans, colorful bell peppers, fresh herbs, and a zesty red wine–lime vinaigrette. Perfect for potlucks, meal prep, and make-ahead sides.

Ingredients

1 (15 oz) can kidney beans, rinsed and drained

1 (15 oz) can black beans, rinsed and drained

1 (15 oz) can pinto beans, rinsed and drained

1 (15 oz) can great northern beans, rinsed and drained

1 (15 oz) can garbanzo beans (chickpeas), rinsed and drained

1 red bell pepper, finely diced

1 yellow bell pepper, finely diced

1 orange bell pepper, finely diced

1/2 red onion, finely diced

1/2 cup chopped fresh cilantro

1/4 cup chopped fresh parsley

1/4 cup olive oil

1/4 cup red wine vinegar

2 tbsp fresh lime juice

1 tbsp Dijon mustard

1 tsp honey (or maple syrup for vegan option)

1 tsp chili powder

1/2 tsp cumin

1/4 tsp garlic powder

Salt and freshly ground black pepper, to taste

Instructions

  1. Rinse and drain all beans thoroughly. For best texture, spread on a clean towel and pat dry.
  2. In a jar or bowl, whisk together olive oil, red wine vinegar, lime juice, Dijon mustard, honey or maple syrup, chili powder, cumin, garlic powder, salt, and pepper until emulsified.
  3. In a large mixing bowl, combine beans, bell peppers, red onion, cilantro, and parsley.
  4. Pour the dressing over the salad and gently toss until evenly coated.
  5. Refrigerate for at least 30 minutes before serving to let flavors meld. Toss again just before serving.

Notes

For a vegan version, replace honey with maple syrup.

For a low-sodium option, use no-salt-added beans and season at the end.

Flavor improves after a day—ideal for make-ahead gatherings.

Extra add-ins: corn, cucumber, celery, cherry tomatoes, or jalapeño.

If excess liquid collects, drain slightly and refresh with lime juice and olive oil.

Nutrition

Find it online: https://familydinnercooking.com/rainbow-bean-salad-a-vibrant-healthy-salad/