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Rainbow Bean Salad

Rainbow Bean Salad
Prep Time15 minutes
Cook Time0 minutes
Course: Salad
Cuisine: American
Keyword: bean salad
Servings: 12 Servings
Calories: 171kcal

Ingredients

  • 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
  • ⅓ Cup Red Onion Diced
  • 1 Jalapeno Pepper Seeded And Diced
  • 1 Pint Grape Tomatoes Quartered
  • ¼ Cup Parsley Finely Chopped

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

Instructions

  • 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

Notes

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 ⅓ cup - as long as you stick to a single serving, you would be fine!
You can also completely omit the olives, which will further reduce the fat content of the three-bean salad and make it a more solid E.

Nutrition

Serving: 1Serving | Calories: 171kcal | Carbohydrates: 22g | Protein: 7g | Fat: 7g | Fiber: 7g