Colorful Bean Salad
A colorful bean salad with kidney, black, and garbanzo beans, bell peppers, and a tangy dressing. Ready in 35 minutes.
Ingredients
For the Salad
- 1 cup cooked kidney beans or 1 can, rinsed and drained
- 1 cup cooked black beans or 1 can, rinsed and drained
- 1 cup cooked garbanzo beans or 1 can, rinsed and drained
- 1 cup sweet corn fresh, frozen, or canned
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1/2 red onion finely chopped
- 1/4 cup fresh parsley chopped
For the Dressing
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 clove garlic minced
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup optional
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
For the Salad
Prepare vegetables and beans:
If using canned beans, rinse and drain them. Dice the bell peppers, finely chop the onion, and mince the parsley. Put all salad components into a large bowl.
For the Dressing
Whisk dressing ingredients:
In a separate small bowl, combine olive oil, red wine vinegar, lemon juice, garlic, Dijon mustard, honey (if using), salt, and black pepper. Whisk until the mixture is emulsified.Dress the salad:
Drizzle the dressing over the bean and vegetable mixture. Fold gently to ensure even coating.Chill before serving:
Chill the salad in the refrigerator for 15–20 minutes to allow the flavors to blend before serving.