Bright, colorful and absolutely refreshing – this Rainbow Bean Summer Salad will become your go-to meal (or side!) during the hottest summer months.
What’s really fun about this Rainbow Bean Summer Salad is that you can make the homemade dressing in a mason jar. All you have to do is add the ingredients and shake! Then, all of the dressings’ components become well-combined, forming the best possible flavor.
Nutritionists say that the more colorful your dish, the better. Consuming the colors of the rainbow (in vegetable form) is extremely beneficial! This Rainbow Bean Salad has a great variety of veggies and beans – so there are plenty of vitamins, fiber and protein in one serving! You’ll love the taste and of course, how easy it is to make.
Ingredients for the Salad:
- 1 (15.25 ounce) can black beans, drained and rinsed
- 1 (15.5 ounce) can kidney beans, drained and rinsed
- 1 (15.5 ounce) can garbanzo beans (chickpeas), drained and rinsed
- 1 red bell pepper, seeded and diced
- 1 yellow bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
- 1 (3.8 ounce) can sliced black olives, drained
- â…“ cup red onion, diced
- 1 jalapeno pepper, seeded and diced
- 1 pint grape tomatoes, quartered
- ¼ cup finely chopped parsley
For the dressing:
- ½ cup olive oil
- ½ cup red wine vinegar
- 1 tablespoon sweetener
- ½ teaspoon celery salt
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- 2 teaspoons Dijon mustard
Directions:
Add ingredients for the dressing into a mason jar and give it a good shake.
In a large bowl, toss together the ingredients for the salad. Pour dressing over the salad and toss once more.
For the best possible flavor, cover bowl of salad and allow to marinate in the homemade dressing overnight.