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If you are on the hunt for a healthy and tasty side dish try this rainbow bean salad. It is loaded with beans, and crisp veggies, and paired with a homemade vinaigrette dressing.
You might also know this as a 3 bean salad recipe. It is loaded with kidney beans, black beans, and garbanzo beans or cannellini beans (any kind of white bean will work).
This three-bean salad is nutrient-rich, loaded with fiber, and will fuel your body.
For more delicious side dishes, try this mashed cauliflower, cheesy peas, or cucumber tomato salad.
Rainbow Bean Salad
This Rainbow Bean Salad Is..
- An easy vegan bean salad
- Uses canned beans
- Easy Prep
- Homemade Dressing
- Meal Prep Friendly
- Uses fresh vegetables
- Vegetarian Recipe
Health benefits of beans
Beans are a good source of plant based protein.
They are also high in fiber, which can help with digestion and blood sugar control.
Beans are a good source of several vitamins and minerals, including folate, iron, and potassium.
What vegetables can I add to bean salads?
The short answer is, any vegetable!
I used bell peppers, grape tomatoes, and chopped red onion. You could also add in some shredded carrots or chopped celery.
I simply whisked together olive oil, red wine vinegar, a little sweetener, spices, and dijon mustard for the dressing.
How to Make Rainbow Bean Salad
Add the drained and rinsed canned beans into a large bowl.
Then you will prep all your veggies by dicing them thinly and add into the bowl with the beans.
Next, you will grab a mason jar and add all the ingredients for the dressing in the jar.
Seal the lid and shake well till mixed. Then pour the dressing over the three-bean salad.
Toss well and then store the salad in the fridge overnight to allow the dressing to soak into the vegetables.
Helpful Tips For this Easy Three Bean Salad Recipe
Make sure to dice up the vegetables into small bite-size pieces. Finely chopped is the key to success.
The same goes with the fresh herbs - make sure to dice them up finely.
Drain and rinse your beans to help remove the juices from the beans.
You can use apple cider vinegar to replace red wine vinegar, but it will have a slightly different flavor.
Store leftovers in an airtight container in the fridge for up to 4-5 days.
You will find after a few days the vegetables will begin to soften a bit.
Common Questions About Bean Salad
Can I use dried parsley instead of fresh parsley?
You can replace fresh parsley with dried. Just use 1/3 of the amount as what is called for when using fresh.
How to make this salad spicier?
If you want to make your kidney bean salad spicy then leave some seeds in the jalapenos when you dice them up. This will really elevate the spice factor.
Can I serve immediately once made?
You can serve the three bean salad right away, or allow it to marinate in the fridge for a few hours or overnight.
The longer the dressing sits the more flavor that is infused. But it is also tasty when eaten right after it is made.
Can I add citrus to this salad?
Lime juice or lemon juice would add a nice tangy dressing flavor. Just add 1-2 tablespoons of lime or lemon juice to the homemade dressing.
Notes for those following Trim Healthy Mama:
You will notice in the nutritional information that one serving has 7 grams of fat and 15 grams of net carbohydrates. Of course, we know this would make this recipe a THM:XO (Crossover).
If you would like to make it a solid E, you can reduce the amount of olive oil to 1/3 cup - as long as you stick to a single serving, you would be fine!
You can also completely omit the olives and it will further reduce the fat content of the three bean salad.
This would make a great side dish to go with my Salsa Verde Chicken!
More Side Dish Recipes
- 1 Can (15.25 Ounce) Black Beans Drained And Rinsed
- 1 Can (15.5 Ounce) Kidney Beans Drained And Rinsed
- 1 Can (15.5 Ounce) 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 Can (3.8 Ounce) Sliced Black Olives Drained
- 1/3 Cup Red Onion Diced
- 1 Jalapeno Pepper Seeded And Diced
- 1 Pint Grape Tomatoes Quartered
- 1/4 Cup Parsley Finely Chopped
For The Dressing:
- 1/2 Cup Olive Oil
- 1/2 Cup Red Wine Vinegar
- 1 Tablespoon Sweetener
- 1/2 Teaspoon Celery Salt
- 1/2 Teaspoon Black Pepper
- 1 Teaspoon Onion Powder
- 2 Teaspoons Dijon Mustard
- In a mason jar, shake together the ingredients for the dressing.
- Toss ingredients for the salad together. Pour dressing over the salad and toss again.
- For best flavor, cover and marinate overnight in the refrigerator
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