Rainbow Bean Salad
User Reviews
3.7
Rainbow Bean Salad
Description
Rainbow Bean Salad brings together several types of canned and fresh beans with fresh vegetables and a balanced vinaigrette dressing. The variety of beans such as black beans, garbanzo beans, kidney beans, navy beans, and edamame provide a hearty, chewy texture, while the diced bell peppers, black olives, red onion, jalapeño, cherry tomatoes, and fresh parsley add both freshness and color to the dish. The dressing, made from olive oil, sherry vinegar, granulated sugar, Dijon mustard, and seasonings, is emulsified to create a creamy coating that enhances the salad’s components without overwhelming them.
The salad is tossed with enough dressing to moisten thoroughly and is refrigerated before serving, allowing the beans and vegetables to absorb the flavors. The freshness of the parsley and the slight heat from the jalapeño provide a subtle brightness against the rich beans and tangy dressing. This salad is well suited for warm weather meals or as a ready-to-go option for picnics and gatherings.
Additional ingredients like fresh mozzarella balls or feta cheese can be added for a richer variation, and including tuna transforms it into a complete meal. Doubling the recipe to use full cans of beans is straightforward and ensures generous servings.
Ingredients
1 cup each or approximately 140 grams each:
- black beans canned
- garbanzo bean canned
- Kidney Beans canned
- white navy beans canned
- edamame beans thawed from frozen
- 2 cups bell pepper cut in small dice, or assorted colorful bell peppers, 260 grams
- 1/3 cup black olives sliced, 50 grams
- 1/3 cup red onion very finely diced, 50 grams
- 1 cup cherry tomatoes halved, small, 150 grams
- 1/2 jalapeno pepper minced (leave out if you like, or serrano pepper
- 1/4 cup parsley finely chopped, fresh
dressing
- 1/2 cup olive oil
- 1/2 cup sherry vinegar you can use red wine vinegar if you like
- 2 Tbsp granulated sugar
- white pepper good pinch
- 1/2 tsp celery seed
- 1 tsp onion salt
- 2 tsp Dijon mustard
Instructions
- Make sure all your beans are drained and rinsed well to remove any 'canned' flavor. Place all the beans in a large bowl, along with the rest of the salad ingredients.
- To make the dressing, blend the ingredients together with a stick blender or in a small food processor, until emulsified and creamy. Taste to adjust any of the seasonings.
- Toss the salad in enough dressing to thoroughly moisten, you won't use all of it. Refrigerate until ready to serve, and then toss with more dressing.
Notes
- Double the quantities to use an entire 15-ounce can for each type of bean for a larger serving.
- Adding tuna makes this salad a more substantial meal option.
- Incorporating small fresh mozzarella balls or crumbled feta cheese offers a creamy contrast to the beans and vegetables.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Sodium | 594mg | 25% |
| Potassium | 387mg | 8% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 1154IU | 23% |
| Vitamin C | 46mg | 51% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
You'll Also Love
